Jalapeño Jelly

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• 1 1/2 cups jalapenos, chopped
• 2 1/2 cups red bell peppers, chopped
• 3 cups cider vinegar
• 13 cups granulated sugar
• 12 ounces liquid pectin
• green food coloring

Recipe

• 1 equipment (i left out the basics like knives, etc).
• 2 hot water canner
• 3 24 half-pint jelly jars, lids and rings.
• 4 small saucepan.
• 5 very large pot that will hold at least a gallon of boiling liquid.
• 6 canning funnel.
• 7 rubber gloves.
• 8 start a hot water canner 3/4 full of hot tap water boiling on high.
• 9 place washed jelly jars into a 200 degree oven to sterilize (no lids!).
• 10 seed, devein and chop jalapeños and red bell peppers into 1/4 inch pieces. always wear disposable rubber gloves when you handle hot peppers and don't touch anything else in your kitchen with the gloves!
• 11 bring jalapeños, vinegar and sugar to a boil and boil for 1 minute.
• 12 reduce heat to low and cook 5 minutes (this step removes most of the "heat" from the jalapeños).
• 13 meanwhile, pour boiling hot water into a sauce pan and place jar lids in the hot water (not the rings).
• 14 remove jelly from heat and add pectin.
• 15 stir well and mix in 10 drops of food coloring.
• 16 quickly ladle into hot jars (leave about 1/4 inch of room from the brim) and wipe down rim of jar with a clean washcloth. don't under fill any of the jars! if you can't fill the last jar entirely, just put it in the fridge and enjoy it later.
• 17 place a hot lid and a room-temp ring on the jar immediately.
• 18 after all the jars are filled with hot jelly, place in the boiling water bath for 10 minutes (water needs to cover the lids by at least 1 inch).
• 19 allow jars to cool at room temperature. check after 24 hours for a seal (the lid will have sucked down tight). if any of the jelly didn't seal, place in the refrigerator immediately and consume within 3 months.
• 20 store in a cool, dry place.