Chile Pepper Jelly

Directions

1. 1
   Start by slicing both the bell peppers and the chiles in half lengthwise and removing the fibrous tissue and countless seeds.
2. 2
   Make sure you wash your hands after handling chiles and avoid touching your eyes for awhile, as the chile oil will burn them.
3. 3
   Finely chop the peppers, chiles, and ginger by hand or in a food processor.
4. 4
   Place in a large pan, add the vinegar, and slowly bring to a simmer.
5. 5
   Add the sugar mixture, lime juice, and salt, stirring until the sugar has dissolved and the mixture begins to boil.
6. 6
   Boil for 4 to 6 minutes, and then remove from the heat.
7. 7
   Allow to cool for 5 minutes, then pour into clean, sterilized jars and seal with vinegar-proof lids (see pp.
8. 8
   2122).
9. 9
   Use within 1 year.
10. 10
    If you find the pepper pieces rise to the top of the jar as you pot the jelly, let the jars cool to room temperature, then give them a quick swirl the pepper pieces will redistribute and remain well suspended in the cooling jelly.