Yields about 5 eight ounce jars
(I always have 6 jars ready so if there is a little left over)
- 2 cups of chopped jalapenos with seeds removed (About 12 Medium Peppers)
- 2 cups of cider vinegar
- 6 cups of sugar
- 2 pouches of liquid pectin
- Green food coloring (Optional)
You can safely water bath can this recipe
Get your canner and jars ready
1: Mix your chopped peppers with 1 cup of the vinegar and blend in a blender or food processor until smooth.
2: Using a large stainless steel pot, mix pepper puree, the remaining cup of vinegar and sugar. Bring to a boil over high heat and boil hard for 10 minutes while stirring constantly.
3: Stir in the 2 pouches of pectin and boil hard for another minute still stirring constantly.
4: Remove from heat and stir in a few drops of food coloring. Skim foam if needed and ladle into clean, sterile jars leaving 1/4 inch head-space.
5: Wipe the rims of your jars with a paper towel dipped in vinegar. Place lids on and tighten rings finger tight. Place jars in canner making sure they are covered by at least 2 inches of water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 more minutes. Place jars on counter to cool.
6: Label and Store in a cool, dark place.
Note: If you want your jelly hotter you can tie the seeds up in a piece of cheese cloth to make a spice bag and cook with the jam, but remove just before adding your pectin.
You can also use these same steps Red Pepper Jelly, just substitute Red Bell Peppers for the Jalapeno Peppers.
Reference: Recipe is on the package of liquid pectin and also on the Ball Website.