Jalapeno Jelly

1. 1

   After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.

2. 2

   Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.

3. 3

   Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.

4. 4

   Skim foam, if necessary, and stir in a few drops of food coloring, if desired.

5. 5

   Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

* Per serving · 4 servings · Values may vary.

No additional tips available.