Dixie's Pepper Jelly
- 15 chiles, roasted and peeled
- 3 bell peppers
- 2 1/4 cups distilled vinegar
- 9 cups sugar
- 1/3 cup plus 2 tablespoons lemon juice
- 6 oz liquid pectin
- Chop and puree the chiles and bell peppers.
- Combine puree and vinegar, boil rapidly 10 minutes - stir often.
- Remove from heat, add sugar and juice, bring to boil, add pectin, boil 3 minutes.
- Fill hot sterlized jars, seal. 15 minute water bath.