Ingredients:
- ¾ pound jalapeño peppers (340 g)
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 pouches liquid pectin
Preparation:
- Wash peppers; drain.
- Remove stems and seeds.
- Purée peppers and 1 cup vinegar in a food processor or blender.
- Combine purée, 1 cup vinegar and sugar in a large saucepan.
- Bring to a boil; boil 10 minutes, stirring constantly.
- Stir in liquid pectin.
- Return to a rolling boil.
- Boil hard 1 minute stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jelly into hot jars, leaving ¼-inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling water canner.
Notes:
- Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
First Made:
2007-09-16
2007-09-16
Yield:
About 5 half pints
About 5 half pints