Ingredients
5 medium sweet red peppers, coarsely chopped3 jalapeno peppers, stemmed and seeded2 garlic cloves, peeled1/2 cup red wine vinegar3 tablespoons balsamic vinegar2 tablespoons bottled lemon juice1 package (1-3/4 ounces) powdered fruit pectin3-1/4 cups sugar
Preparation
Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture.
Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups.
Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
