...a little bit sweet, a little bit spicy. This is the perfect jelly to pull out for that quick snack or appetizer: Serve with crackers and cream cheese! Use it as a glaze for grilled meats or seafood. Top a bagel with cream cheese and jelly! Use as a glaze with that yummy ham dinner!2 yellow bell peppers
1 tsp. salt
3-4 fresh peaches
1 cup sugar
1/3 cup white vinegar
1 Tbl. dry tapioca granules
Core, seed, and chop bell peppers using a food processor. Put in a small saucepan and sprinkle salt over the top. Let stand for 1 hour. Meanwhile, blanch peaches in boiling water for 1 minute and then put in cold water. Peel and dice by hand. Measure 2 cups diced peaches. After you've let peppers sit for an hour, pour through wire strainer and press to remove excess liquid. Add back to saucepan, along with other ingredients. Bring to a simmer and turn heat to low. Allow to simmer for 3 hours, or until it reaches jam consistency. Put in jars and refrigerate. For longer-term storage: Process in boiling water bath for 15 minutes.
Boiling Water bath: Use rack in large canning pot. Heat water to almost boiling as you are preparing jars and filling them. Wipe rims and put on lids & rings. Put jars into hot (almost boiling) water on rack. Fill pot with more water, if needed, so it is at least 1 inch above top of jars. Put on lid. When water begins to boil, start timing. When time is up, lift jars out of water and set on towel to dry and seal.
