Green or Red Pepper Jelly

My mom gave me a jar of this almost two years ago. I set it aside, not really feeling eager to try a jelly made from green peppers. Then I hosted a mini-party here for a group of friends. I cracked open the jar and placed it beside the other cracker toppings thinking maybe someone would enjoy it. Well, nearly everyone raved over it, and the jar was two-thirds gone by the party's end. Most seemed to prefer it spread over cream cheese on Triscuits, but there was one (who shall remain unnamed) who liked it spread on a simple slice of plain cheese! I hesitantly tried it on a cracker spread with cream cheese and was hooked. This past summer I canned many batches of the stuff, and have already finished a few jars all by my lonesome.

Who knows? Maybe you'll think it's odd or gross, or maybe we only liked it because we were a bunch of crazy girls getting together to blab about whatever it is we blabbed about, but that doesn't change the fact that I'm putting it on buildabelly. Take it or leave it.

It leaves a tang on your tongue that demands just one more helping.

4 large red or green peppers, seeds removed
5 and 1/2 cups sugar
1/3 cup fresh lemon juice
1 package pectin
3/4 cup white vinegar

Finely chop the peppers in a processor or grinder. Strain, reserving the juice. Measure 2 full cups plus 1/4 cup pepper juice; discard the rest of juice. Combine all but the lemon juice and pectin in a saucepan and bring to a boil, stirring frequently. Remove from heat and let stand for 15 minutes. Reheat to a boil, stirring frequently, then add lemon juice. Boil for one minute, stirring. Add pectin and boil for three more minutes. Skim foam from the top, ladle into jars, and then invert for ten minutes. Then turn jars upright and leave for 24 hours. Check for proper sealing before tucking jars into the pantry.