Sweet Red Pepper Jelly

Pepper Jelly originated in the South. Most of the recipes I've seen uses green peppers with plenty of jalapeño or habanero jelly. That's all good and well, but I much prefer a sweet red pepper jelly, with just a "hint" of heat and the right balance of vinegar "tang". Slathered on top of a cream cheese cracker, I could eat this all day long. This jelly is so good, that it would make perfect Christmas gifts! I adapted this recipe from Ball Canning, by using red bell peppers. I also used the Ball Canning Automatic Jam & Jelly Maker and the Fresh Tech Auto Canner-- but you can still make this at home with a more traditional canning pot and rack and a stove. I've given directions for both ways of preparing this delicious condiment. You can see how I made this on my food blog. Just click on the recipe source.

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