Balsamic Red Pepper Jelly - cooking recipe

Ingredients

4 medium sweet red peppers
3 medium jalapeno peppers
2 garlic cloves
3 1/4 cups granulated sugar
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 (57 g) package fruit pectin
1/2 teaspoon vegetable oil (optional)

Preparation

Wash, stem and seed red and jalapeno peppers.
Finely chop enough red pepper to measure 1/2 cup and set aside.
Puree remaining red and jalapeno peppers and garlic in food processor.
Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
Measure sugar and set aside.
Measure 1 1/2 cups of pepper juice into a large sauce pan.
Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
Whisk in fruit pectin until dissolved.
Add 1/2 tsp of oil to reduce foaming (if desired).
Stirring frequently, bring mixture to a boil over high heat.
Add sugar then stir constantly while returning mixture to a full, rolling boil.
Boil hard for 1 minute.
Remove from heat and skim foam.
Fill and heat process jars as directed in canning process.