Instructions

1. Chop peaches with blender or food processor to desired consistency. Place chopped peaches in citric acid such as Fresh Fruit to keep peaches from turning brown while preparing remainder. Stir in chopped hot pepper. Add lemon juice to prepared peaches before adding fruit pectin.
2. Follow directions for processing Red Raspberry Jelly. Makes 6 half-pints.
3. Measure the exact amount of prepared juice in large saucepan. Measure the exact amount of sugar in a bowl and set aside. Do NOT reduce the sugar in the recipe; reducing sugar will result in set failures.
4. Stir powdered fruit pectin into the juice. (I use Sure-Jell.) Stir until well mixed. Bring mixture to a full rolling boil (a boil that cannot be stirred down on high heat), stirring constantly.
5. Add sugar to fruit mixture in saucepan. Return jelly to a full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
6. Ladle immediately into 6 hot, sterilized half-pint jars, leaving a ¼-inch headspace. Wipe the jar rims and threads. Place hot metal lids on the jars and screw bands tight. Process in a boiling- water canner. (I process 5 minutes for jellies; 10 minutes for jams. This is because I am under 1,000 feet above sea level, according to USDA Altitude Charts for processing times.)
7. Remove jars and place upright on a towel to cool undisturbed for about 12 hours. Store in a cool, dry place. Makes about 6 half-pints.

Recipe courtesy Pat Berry