– Peaches – Bell Pepper – Hot Peppers. – Apple Cider Vinegar – Powdered Pectin – White Sugar
First wash the ripe peaches. Then blanch the peaches or put them in ice water to make them easier to peel. Peel the peaches.
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Finely chop the peaches, and peppers in a food processor. If you touch the inside of the hot peppers, wear gloves. Add these ingredients to a large pot.
Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly.
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Remove from heat and skim off foam. Ladle the hot jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
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Wipe the rim of the jars, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a hard boil for 10 minutes.
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