How To Make Pineapple Rum Pepper Jelly

Pineapple Rum Pepper Jelly
Ingredients

2/3 cup finely diced sweet red peppers
2/3 cup finely diced sweet orange peppers
2/3 cup finely diced sweet yellow peppers
2 cups minced hot red peppers
3/4 cup chopped pineapple
6 cups granulated sugar
1 1/2 cup apple cider vinegar
1/2 cup Black sheep spiced rum
2 pouch (85 ml) liquid pectin
1- Wash six 1/2-cup canning jars. Fill boiling water canner two-thirds full of water. About 30 minutes before filling jars, start to heat. Ten minutes before filling jars, place jars, metal funnel and 1/3 cup metal measure in canner rack; bring to simmer.
2- About 10 minutes before filling jars, heat small saucepan of water until hot but not boiling (180°F/82°C); add lids and let stand to soften sealing compound. In large saucepan, bring red, orange, yellow and hot peppers, sugar and vinegar to full rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes.
3- Stir in rum ,Pineapple and liquid pectin. Remove from heat and skim off foam. Using funnel and measure, fill jars, leaving 1/4-inch head space. If necessary, wipe rims with damp paper towel. Centre lids on jars; screw on bands fingertip tight.
4- Return jars to canner. If necessary, pour in enough boiling water to cover by at least 1 inch (2.5 cm). Return to boil; boil for 10 minutes. Turn off heat. Let water stop boiling before removing jars. Lift up rack with jars. With canning tongs, transfer jars to rack; let cool for 30 minutes.
5- Wearing oven mitt, grasp jar without disturbing screw band or lid; invert, twist or turn to distribute peppers throughout jelly. Repeat as needed during cooling/setting time until solids are suspended in jelly. Let set for 24 hours.
6- Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.