To start on this pepper jelly recipe clean and sterilize jars, lids and rings. Keep warm. Coarsely chop peppers and garlic and place in a food processor. Puree until smooth. Strain the juice off the puree through a fine mesh strainer over a large pot.

Let sit 30 minutes or until about 3 cups juice is strained. If necessary, add 1 cup boiling water to the puree to extract more juice. Combine pepper juice with lemon juice and vinegar in a large stainless steel saucepan. Whisk in pectin until dissolved and heat mixture over medium high heat.

Stir often. Bring to a boil. Add sugar to boiling mixture, stirring constantly, and return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam. Quickly pour jelly into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars.

Process immediately in a boiling water bath for 15 minutes.

Processing: As published by Mrs. Wages: "Process immediately in a boiling water bath for 15 minutes" (boiling water bath canner) - 15 minutes.