Balsamic Red Pepper Jelly

Balsamic Red Pepper Jelly (makes ~ 7 four ounce jars)
5 medium red bell peppers, stemmed and seeded
3 medium jalapeño peppers, stemmed, seeded, and deveined
2 cloves garlic
½ cup red wine vinegar
3 tbsp balsamic vinegar
2 tbsp lemon juice
1 package (1.75 oz) regular powdered pectin
3 ¼ cups sugar

1.) Finely dice enough red pepper to measure ½ cup and set aside. In a blender or food processor fitted with a metal blade, purée remaining red peppers, jalapeño peppers, and garlic until smooth.
2.) Transfer purée to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 1 ½ cups pepper juice. Add ½ cup boiling water to pulp in the bag to extract additional juice if needed.
3.) Prepare canner, jars, and lids. Transfer pepper juice to a large, deep, stainless steel saucepan. Add reserved diced red pepper, red wine vinegar, balsamic vinegar, and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
4.) Quickly place hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.