Pepper Jelly (LSP)

3 cups Peppers (*prepared)

4 cups Sugar

4.5 fluid oz. Water

4 3/4 cup Cider Vinegar

1/3 cup LSP

* Pepper Preparation: Cut the peppers in half and discard the seeds and stem. Cut into small pieces or use a food processor.

Note: You can mix up the type of peppers based on flavor and color. In general, bell peppers would be the base peppers with a smaller amount of jalapeno or habanero type peppers. Such as, 2 cups bell pepper and 1 cup jalapeno. Food coloring may be added if desired.

Peach Pepper Jelly Using LSP

2 cups Peaches. Finely chopped/crushed

1 cup Bell Peppers. De-seeded and finely chopped.

1 cup jalapeno Peppers. de-seeded and finely chopped.

1 cup cider vinegar

4 cups sugar

1/3 cup LSP

Cooking instructions: Add prepared peppers and vinegar to 6 quart pot. Begin heating on high, bring to near boil and stir in LSP pectin mix. Bring to boil for 30 seconds. Stir in half the sugar and bring back near to boil and stir in remaining sugar. Bring to boil for one minute. (boil means a boil that cannot be stirred down) remove from heat and begin filling the jars immediately. Invert jars 8 oz. or smaller jars for 5 minutes. More than 8 oz. jars leave inverted for 10 minutes, This will help to prevent peppers from floating to the top. Respectively adjust inversion time if you find jelly setting faster or slower.

Yield: 5-8 oz. jars