Jalapeño Jelly

Ingredients

• 1 large green bell pepper
• 12 jalapeño peppers
• 1.5 cups apple cider vinegar
• 1 pinch salt
• 4.25 cups granulated sugar
• 4 ounces liquid pectin
• 4 jalapeño peppers , seeded and finely chopped

Instructions

1. 1

   Gather the ingredients.

2. 2

   Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.

3. 3

   Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

4. 4

   Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

5. 5

   Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.

6. 6

   Stir in remaining finely chopped jalapeño peppers.

7. 7

   Ladle into sterile jars leaving 1/4-inch headspace.

8. 8

   Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.

9. 9

   Store in a cool place. Refrigerate jelly after the seal is broken.