Thanks for any ideas :)

Make 7 half pints.

2 large red bell peppers (3/4 pound)

1 large green bell pepper

1/2 small onion finely chopped

4 jalapenos, seeded, deribbed and finely chopped

2 teaspoons salt

5 cups sugar

1 1/2 cups cider vinegar

1/2 cup fresh lemon juice

1/2 teaspoon chili powder

1/4 teaspoon cayenne

1/2 teaspoon crushed red pepper

6 ounces liquid pectin (commercial)

2 1/2 teaspoons whole cumin seed toasted

Remove the seeds and stems from the bell peppers and process till finely chopped. Put in colander with onion, chopped jalapenos and 1 teaspoon of the salt. Allow to drain 3 hours.

Transfer mixture to large nonreactive saucepan. Stir in the sugar, vinegar, lemon juice, chili powder, cayenne, crushed red pepper and remaining salt.

Bring to a boil, stirring, and cook 10 minutes.

Add pectin and boil for exactly 1 minute stirring constantly. Turn off heat and stir in roasted cumin seeds.

Let stand 5 minutes.

Stir and jar it up. 1/4 inch headspace. 5 minute processing.

This was originally a recipe by Edon
Waycott in Preserving The Taste, but I changed the kind of vinegar from red wine to cider. Also, you can use other chilies if you like. I often use red and orange bell peppers.

Deborah

I found a bunch of hot pepper jelly recipes at pepper fool. Need to check them out at bit more, but I did post the link below.