From Old Ruby's kitchen

canning

Jalapeno Jelly

Ingredients Nutrition  

  • Yield 5 half-pints  
  • Units US 
  •  
  • 3⁄4 lb jalapeno pepper 
  • 2 cups cider vinegar, divided 
  • 6 cups sugar 
  • 2 (3 ounce) envelopes liquid pectin 
  • green food coloring (optional)

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Directions  

  1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
  2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
  3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
  4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
  5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

From <http://www.food.com/recipe/jalapeno-jelly-312033>