Tea Recipe - Red Pepper Jelly

Misplaced my recipe for Red Pepper Jelly. I think I originally got it from a friend's book about tea recipes. The local market had bright orange bell peppers for .99 a pound, so even though I was going to make this jelly later in the month for a tea, I decided I'd make a large batch now and can it.

Even with the jalapenos and serrano, there is only a hint of bite to the jelly. I prefer this jam to be more savory than sweet. 3 cups of sugar seems like a lot, but it's over 3lbs of peppers.

10-12 large red, yellow or orange bell peppers, seeded and finely diced or processed
3 red jalepenos - as above
1 serrano - as above
3 c sugar
3 T lemon juice
1/4 c Cider vinegar
2 t salt

Remember to cover your hands with plastic gloves or bag when de-seeding the hot peppers. Even a little on
your hands can burn for hours.

Cook all in a large heavy pot over med low heat for 1 hour. Stir occasionally, until jellied consistency, 20-30 minutes.
Taste and adjust salt as needed. Put in sterilized jars and process jars. I filled 5 half pint jars with this recipe,
you may have more or less depending on how much water evaporates. If you don't want to can it, you can store it sealed
in the fridge for a week or longer.

Serve on french bread with cream cheese, or with baked brie, or on gryere gougere. I'll post my favorite gougere recipe soon.