Ingredients

The following ingredients have 4 Servings
  • 12 ounces fresh jalapeno peppers (10-12 medium)
  • 2 cups apple cider vinegar
  • 6 cups sugar
  • 2 packets (3 ounces each liquid pectin)
  • 6 half-pint jars with lids and rings

Instruction

  • Prepare your jars and lids for canning by simmering them in a large pot of water until ready to use.
  • Remove the seeds from half of the jalapenos. Add the jalapenos and 1 cup of vinegar to a food processor or blender; puree until smooth. Add the puree, along with the sugar and remaining vinegar, to a large pot. Bring to a boil; boil for 10 minutes. Add the liquid pectin and return to a boil. Boil 1 minute. Remove from heat.
  • Use canning tongs (like these) to remove the jars from the hot water. Fill the jars with jelly, leaving 1/4" of space in the top of each jar. Wipe the rims of the jar clean and top with a lid. Screw the rings onto the jar to fingertip tightness. Repeat with remaining jars.
  • Return the jars to the pot of water. Bring to a rolling boil; boil for 10 minutes.
  • Carefully remove the jars from the boiling water and let cool. Check the lids for tightness after 24 hours – they should not flex up or down when pressed.
  • Refrigerate any unsealed jars. Store sealed jars in a cool, dry place.