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Mixed peppers shine in pepper jelly

From the garden’s inevitable demise, it’s time to rescue a few stragglers.

It’s a motley crew of barely blushing tomatoes, which will ripen on the kitchen counter, and peppers of all shapes, sizes and stages of coloration. This random assortment yields bags of mixed peppers, roasted for the freezer, rather than bags dedicated to a single size, shape and variety, mentioned in my latest food section column.

I may be able to blend up come salsa or enchilada sauce from the mingled mild and hot peppers. Or I could measure out enough of each for a batch of pepper jelly, easier than fruit jellies that need to be strained. The bright, translucent jars with suspended gems of peppers also make great gifts for the coming holiday season.

This recipe, courtesy of Tribune News Service, calls for 6 (8-ounce) canning jars with lids and rings.

Tribune News Service photo

Homemade Hot Pepper Jelly

1 1/2 cups cored, seeded and finely chopped red bell pepper

1 cup cored, seeded and finely chopped yellow bell pepper

1 1/4 cups cored, seeded and finely chopped green bell pepper

1/4 cup stemmed, seeded and finely chopped jalapeño

1 cup apple cider vinegar

1 (1.75-ounce) package powdered pectin

5 cups granulated sugar

Sterilize canning jars and lids in boiling water.

In a large saucepan over high heat, combine the red, yellow and green bell peppers, the jalapeño, apple cider vinegar and pectin. Stirring continuously, bring to a rolling boil.

Stir in the sugar and return to a rolling boil for 1 minute. Remove from heat. Skim off any foam from top.

Ladle jelly evenly into sterile jars, filling to 1/4 inch from top of jar. Cover with flat lids and screw on screw bands tight.

Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes. Remove from heat.

When jars are completely cooled, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Makes 6 cups.

Recipe from aforkstale.com