I have a recipe for red-pepper jelly (from Gourmet magazine) that does NOT require you to skin the peppers. But I have read in other books that it is a very bad idea to can fruits or vegetables with waxed skins, and I am pretty certain that most red peppers are waxed.
Should I just roast and skin the peppers before proceeding with the recipe? Or can I blanch them to remove the skins?
Or should I just quit worrying so much and go ahead with the recipe as written?