Basil Banana Pepper Jelly

Almost any pepper will do, as long as they are a colorful mixture. Mix and match to the heat you want. This jelly is wonderful to use as a marinade or glaze also.

• 1/2 cup thinly sliced, seeded mild banana peppers (fresh or pickled)
• 1/4 cup thinly sliced, fresh hot peppers (most of the seeds removed)
• 1/4 cup finely diced red onion
• 3 to 4 large basil leaves, cut into thin ribbons
• 1/4 tsp dried basil
• 3/4 cup white wine vinegar (you can use plain white vinegar)
• 3 cups sugar
• 1 pouch liquid pectin

Combine mild and hot peppers, red onion, and fresh and dried basil in a large saucepan. Stir in sugar and vinegar.

Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard for 1 minute. Remove from heat and immediately stir in pectin, mixing well.

Pour jelly into prepared jars leaving a 1/4" head space. Process in a boiling water bath for 10 minutes.

Makes: 3 half pints