Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh chili peppers (jalapeno, cayenne, poblano, anaheim, etc.)
  • 2 cups apple cider vinegar
  • 6 cups sugar
  • 2 pouches 3 ounce size liquid pectin

Instruction

  • Wear gloves, cut off stem and remove seeds and membranes from peppers. Leave membranes and seeds for a hotter jelly.
  • Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain.
  • In a large stock pot combine puree with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
  • Add liquid pectin. Continue boiling for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
  • Ladle jelly into half pint jars, adjust 2 piece lid.
  • Process in a boiling water canner for 10 minutes.