Hot Pepper Jelly

Ingredients:
4 c. red bell peppers
6 jalapeno peppers
4 cayenne peppers
4 c. sugar
1 c. Sherry Vinegar
1/2 c. Jalapeno Lime White Balsamic
1 pouch liquid pectin
2 Tbsp. Pepperoncino Garlic Olive Oil

Wash and sterilize mason jars, rings and lids. Set on a cutting board with lids beside ready for jelly.

Slice, remove seeds and dice the bell, jalapeno and cayenne peppers. Add them to a large stockpot, then add sugar and vinegars. Place the pot over medium-high heat, bring to a rolling boil. Reduce heat to medium and simmer for 15 minutes.

Remove from the heat. n batches, add a few cups at a time of the simmered pepper mixture to a blender and pulse to break up the peppers and blend to desired consistency. You can also use an immersion blender to create a more chunky chutney or a smooth jelly. Pour  the pepper mixture back into the stockpot and bring to a rolling boil. Pour in the liquid pectin all at once and stir constantly to fully incorporate. Remove from heat and stir in the olive oil.

Ladle the ho9t jelly into prepared jars, leaving 1/4 inch of headspace sot the jars can seal. Wipe the rim of the jars, place on the lids and tighten the rings. Let stand until all the jars have sealed. This can take up to a day. You'll hear the lids pop, and the center dimple will be depressed. If any jars don't seal, keep in the fridge and use within 4 weeks.