Five Pepper Jelly

A zesty Five Pepper Jelly recipe that showcases a vivid assortment of premium peppers. A tasty addition for any soft cheese or grilled meat.

Yield: 5 ½ pint jars of jelly

• ½ lb. Maestro™ Sweet Bell Peppers
• ½ lb. Crescendo™ Sweet Pointed Peppers
• ¼ lb. Dolce™ Super Sweet Baby Bell Peppers
• ¼ lb. Misto™ Sweet Red Bell Peppers
• 3 Gusto™ Hot Peppers, seeded and chopped very finely
• 3 ½ cups sugar
• 1 cup cider vinegar
• 4 Tbsp. liquid pectin

**Special equipment: instant read or candy thermometer, canning tongs.

Instructions:

1. Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!).
2. Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
3. Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer).
4. Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops.
5. Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.