Today I made seven weenie 125ml jars of Balsamic Red Pepper Jelly.   You might note there are only six in this photo....I piled them that way on purpose...hahaha!  No...we ate some of one with our dinner!  This particular jelly has three jalapeno peppers in it!  Eek!  But, the reason I wanted to make this so badly was for that Garlic & Brie on toasts appetizer I was talking about in my Garlic Blog last week!   There's nothing like the heat of the jelly with the sharp strong taste of the roasted garlic...out of this world!  I will have to make some mild jelly for when my heat-intolerant friends come to visit!  It actually wasn't as hot as I expected it to be...just nice, with a little bit of heat left over at the back of your tongue...

Some of the equipment I used differently:

            I have never used an actual real life jelly strainer...always the layers of cheesecloth over a sieve!  This was fabulous to use...it perches on top of a bowl and it's not going anywhere.  Just seems to be snug.  I would recommend that anyone who does jellies uses this and it unscrews for easy storage.  Made by Fox Run Culinary Tools and I picked it up at Home Hardware.

            This is our old canning lifter.  The problem I had using those weenie 125ml jars was that they would slip right through the wires if I used it as is.  So, I took some Heat Resistant Silicone Elastics to build up the base (the coloured sections in the photo).   These elastics are one of the best gifts we've ever received from one of our kids...they're reusable, heat resistant up to 500F and we use them for a myriad of different food preps.  They are made by Architec.

Balsamic Red Pepper Jelly

Makes seven 4-oz (125ml) jars

5 medium red bell peppers, stemmed and seeded
3 medium jalapeno peppers, stemmed, seeded and deveined
2 cloves (I used 3!) garlic
1/2 cup red wine vinegar
3 Tbsp balsamic vinegar
2 Tbsp lemon juice
1 package (1.75 oz/ 49-57g) regular powdered fruit pectin
3-1/4 cups granulated sugar

        Finely dice enough red pepper to measure 1/2 cup and set aside.  In a blender or food processor fitted with a metal blade, puree remaining red peppers, jalapeno peppers and garlic until smooth.

        Transfer puree to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl.  Let drip, undisturbed, for 30 minutes.  Measure 1-1/2 cups pepper juice.  If you do not have the required amount, add 1/2 cup boiling water to the remaining pulp in the jelly bag to extract additional juice.

        Meanwhile, prepare canner, jars and lids.

        Transfer pepper juice to a large, deep stainless steel saucepan.  Add reserved diced red pepper, red wine vinegar, balsamic vinegar and lemon juice.  Whisk in pectin until dissolved.  Bring to a boil over high heat, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly.  Boil hard, stirring constantly for 1 minute.  Remove from heat and quickly skim off foam.

        Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

        Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

"Serve this jelly with cream cheese and crackers as an hors d'oeuvre.  Or use it as a glaze for roast poultry or fish"

Thanks to Bernardin Complete Book of Home Preserving for this tasty recipe!