Hot Jalapeno Pepper Jelly

1. 1

   Sterilize 5/ 8 oz. jars, ladle, funnel, rings and new lids.

2. 2

   Chop jalapenos with 1 cup vinegar in food processor, very fine, seeded or not, depending on how hot you want your jelly.

3. 3

   Combine puree with remaining vinegar and 6 cups sugar in large 8 quart pot and boil over high heat. Boil 10 minutes stirring frequently.

4. 4

   Add pectin and continue to boil for one minute.

5. 5

   Add food coloring if desired.

6. 6

   Ladle jelly into jars leaving 1/4 inch headspace.

7. 7

   Wipe jar rims with a damp paper towel to make sure of a tight seal. Place sterilized lid on top with tongs and screw on ring, until tight.

8. 8

   Process jars in boiling water bath for 10 minutes to insure sterilized contents and cool on a towel until lids 'pop'.

9. 9

   Store in a cool dark dry place after removing rings and wiping jars dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.