Peach Pepper Jelly

Ingredients

• 6 medium jalapeno peppers
• 1 medium green bell peppers
• 1 medium red bell pepper
• 1½ cup apple cider vinegar
• 1 Tbsp. crushed red pepper flakes (omit if you want milder)
• 6½ cups sugar
• 2 pouch Certo liquid pectin (6 oz. total)
• 1 cup diced peach

Directions

1. Wash, seed and chop peppers. For the jalapeno peppers wear gloves if you are hand chopping. The peppers should be pretty finely chopped.
2. Finely dice the peeled peach. In a large stockpot combine jalapeno peppers, bell peppers, sugar, vinegar and crushed red pepper flakes over high heat.
3. Continue to a full rolling boil. Boil for five minutes. Add pectin and peaches.
4. Return to full rolling boil for 3 minutes. Let the jelly cool for a minute and skim off foam.
5. Place in hot jars. Process in water bath canner for 10 minutes. Makes 7 half pints.