Ben'S Jalapeño Jelly

1. 1

   ["Devein and deseed all the peppers.", "Puree them as fine as you like in a food processor or blender. I usually process them until only a few chunks are left.", "In a *large* pan, add the peppers, cider, lemon/lime juice, and sugar.", "Bring to a really strong boil.", "Add the liquid pectin and return to a boil.", "Boil for one minute, stirring constantly.", "Remove from heat and *quickly* skim off foam with a metal spoon.", "Add food coloring & stir.", "Put the mix into hot sterilized jars.", "Follow your preferred canning method (hot water bath or pressure cooker).", "", "Tips: Adding habanero peppers makes this a ""definite"" spicy - otherwise it is fairly mild.", "Have a container ready next to the pot to put the foam in when skimming it off.", "Depending on how much pepper/juice you end up with, you might need to use additional sugar/pectin. I've had several batches that turned out more soupy than jelly. Still worked good as a BBQ glaze, though."]

* Per serving · 4 servings · Values may vary.

No additional tips available.