Sunrise Jelly - Sweet and Spicy!

This jelly is easy to make but I caution against doing this on a cold or wet day. You will want to open all the windows because the peppers will burn something awful. Wear a paper mask, protective eye wear or eye glasses, and gloves when you start to process the chilies.

First make the peach jelly base.

6 cups of peeled, pitted, and finely chopped peaches; about 6 pounds. Add 1½ cups water.

Combine peaches (From Singer Farm Naturals) and water in a 8-quart stainless-steel pot. Bring to a boil. Reduce to medium-low heat and simmer for about five minutes. Remove from heat and skim off any foam with a stainless-steel spoon. Cover and allow to stand for about 20 minutes.

Strain the juice through a fine mesh sieve over a large bowl. Discard the pulp.

For the jelly, add back into the large pot: 3½ cups peach juice, adding ¼ cup lemon juice, 5 cups sugar, two boxes of pectin.

Raw milk herb farmer's cheese,
goat cheese, Spar's ham, and house
made spicy Sunrise Jelly quesadillas.

Wash the peppers well. I used a mix of five different colorful varieties from Plato Dale Farms. Trim, de-seed, rinse. Slice very thinly. Add to the pot of ingredients.

Bring to a boil, stirring gently with a silicon spatula. Boil hard for 15 minutes, stirring constantly. Lower to a simmer for 15 minutes. Return to a rolling boil for 15 minutes. Remove from heat and skim foam if necessary with a stainless-steel spoon.

Ladle the hot jelly into hot jars, leaving 1/2 inch headspace. Dry the lip, lid, and band tightly. Process for 15 minutes in a boiling-water canner. Set out and store in a cool dark pantry after the lids have "popped". It will take about one week to firm up in the pantry. You can put a completely cooled jar in the fridge and begin to use it in two to three days.

This recipe was inspired by the one found in Ball Complete Book of Home Preserving.