Latrell's Elderflower Infused Pepper Syrup

25 Elderflowers or 1/8 cup dried flowers

3 large yellow bell peppers

2 Thai Chilies

1 1/2 cups of white vinegar

7 cups sugar

1 pouch liquid pectin (3 oz)

1. Wash and rinse half-pint canning jars, sterilize them and keep hot them until ready to fill. Prepare lids and ring bands according to manufacturer's directions.

To Prepare Pepper Juice — 2. Wash all peppers thoroughly; remove stems and seeds from the peppers. Do not remove the membrane from the hot peppers, since the remaining capsaicin for pepper heat is located there. 3. Place sweet and hot peppers in a blender or food processor. Add enough vinegar to purée the peppers, then purée. 4. Combine the pepper-vinegar purée, elderflowers and remaining vinegar into an 8- or 10-quart saucepan. Heat to a boil; then boil 10 minutes to extract flavors and color. 5. Remove from heat and strain through a jelly bag into a bowl. (The jelly bag is preferred; several layers of cheesecloth may also be used.) To Make Jelly — 6. Measure 2-1/4 cups of the strained pepper-vinegar & elederflower juice into the 8- to 10-quart saucepan. Stir in sugar until dissolved and return mixture to a boil. Add the pectin, return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam quickly. 7. Fill hot jelly immediately into hot, pre-sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared lids. 8. Let processed jars cool, undisturbed, 12 to 24 hours and check for vacuum seals.

Reference: National Center for Home Food Preservation