LSP Pepper Jelly

3 cups Peppers (prepared)

4 cups Sugar

4 1/2 fl. oz. Water

1 3/4 cup Cider Vinegar

1/3 cup LSP

~ To prepare, cut peppers in half and discard seeds and stem. Cut them into small pieces. You can also use a food processor. ~

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

Peach Pepper Jelly

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 For Both:

Add prepared peppers and vinegar to 6 quart pot. Begin heating on high and stir in LSP mix. Bring to a boil for 30 seconds. Stir in half the sugar and bring back to near boil and then stir in remaining sugar. Bring to boil for one minute. Remove from heat and begin filling jars immediately. Invert jars 8 oz., or smaller jars for 5 minutes. More then 8 oz. jars leave inverted for 10 minutes. This will help to prevent the peppers from floating to the top. Respectively adjust inversion time if you find the jelly setting faster or slower.

Yield: 5 - 8 oz. Jars