Jalapeño Jelly
12 jalapeño peppers, stemmed and seeded 1 and 1/2 cups cider vinegar 6 cups sugar 6 ounces liquid pectin
Place the jalapeños in a blender. Pour the vinegar over them and blend to purée the peppers.
Transfer the pepper liquid to a large saucepan and add the sugar. Stir together and bring to a boil over medium heat.
Continue to cook and stir for 5 minutes, or until the sugar dissolves.
Remove the liquid from the heat and let cool for 10 minutes. Then blend the liquid pectin into the jalapeño mixture.
Remove any foam from the top of the jelly with a spoon.
Pour the jelly into 8-ounce jars. Put lids on the jars and store until needed.
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