Some of the equipment I used differently:
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!