Hot Jalapeno Pepper Jelly

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 12 medium jalapenos (12 oz)
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 (6 ounce) envelopes liquid pectin
• red food coloring (optional)

Recipe

• 1 sterilize 5/ 8 oz. jars, ladle, funnel, rings and new lids.
• 2 chop jalapenos with 1 cup vinegar in food processor, very fine, seeded or not, depending on how hot you want your jelly.
• 3 combine puree with remaining vinegar and 6 cups sugar in large 8 quart pot and boil over high heat. boil 10 minutes stirring frequently.
• 4 add pectin and continue to boil for one minute.
• 5 add food coloring if desired.
• 6 ladle jelly into jars leaving 1/4 inch headspace.
• 7 wipe jar rims with a damp paper towel to make sure of a tight seal. place sterilized lid on top with tongs and screw on ring, until tight.
• 8 process jars in boiling water bath for 10 minutes to insure sterilized contents and cool on a towel until lids 'pop'.
• 9 store in a cool dark dry place after removing rings and wiping jars dry.