Fresh Five-pepper Jelly

Vino Girl's Note:

This recipe is from Commander's Palace in New Orleans. It's meant to be eaten fresh, or you can freeze it for later use. I am not really sure how long this needs to cook, so that is a guess.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 2 cups

• 1 1/2 cups light corn syrup
• 1 1/4 cups white vinegar
• 1/2 teaspoon red pepper flakes
• salt, to taste
• fresh ground black pepper, to taste
• 1 red bell pepper, seeded, membranes trimmed, and finely diced
• 1 yellow bell pepper, seeded, membranes trimmed, and finely diced
• 1 green bell pepper, seeded, membranes trimmed, and finely diced
• 4 jalapeno peppers, finely diced

Directions:

1. Put syrup, vinegar, and pepper flakes in a pot and reduce by 2/3 and until sticky.
2. Place peppers in a hot skillet and saute about 30 minutes or until tender and the color is brightened.
3. Add peppers to the syrup mixture with a slotted spoon.
4. Add salt and pepper to taste.