Seven Pepper Jelly

¾ lb red bell peppers, (2 large)
1/3 lb green bell pepper (1 large)
½ onion, finely diced
4 jalapenos, ribs and seeds removed, finely diced
2 tsp. sea salt
5 cups sugar
1½ cups red wine vinegar
½ cup lemon juice, freshly squeezed
½ tsp. ancho chile powder
¼ tsp. cayenne
½ tsp crushed red pepper
6 oz liquid pectin
2½ tsp. cumin seeds, toasted

Remove the seeds and stems from the bell peppers and coarsely chop them. Place the chopped peppers in a food processor and process until they are finely chopped. Put the processed peppers into a colander and add the onion, jalapeno and 1 tsp. of the salt. Allow to drain for 3 hours. Press to extract as much of the moisture as possible.

Transfer the mixture to a large heavy non-reactive saucepan. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt. Bring to a boil, stirring, and cook for 10 minutes. Add the pectin and boil for exactly 1 minute, stirring constantly. Turn off the heat and stir in the toasted cumin seeds and allow to stand for 5 minutes.

Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1”.

Cover the kettle and bring to a boil. Once the water comes to a boil, boil for five more minutes. Remove the jars to a cooling rack and allow them to cool completely before storing

Makes approximately 6 half-pint jars.