Bernardin Home Canning: Because You Can: Balsamic Red Pepper Jelly

Ingredients

• 5 medium red bell peppers, about 2.5 lb (1.1 kg)
• 3 medium jalapeño peppers stemmed, seeded and deveined
• 2 cloves garlic
• 1/2 cup (125 ml) red wine vinegar
• 3 tbsp (45 ml) balsamic vinegar
• 2 tbsp (30 ml) lemon juice
• 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
• 3-1/4 cups (800 ml)granulated sugar