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1
Chop and remove seeds from all peppers keeping them separated from each other.
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2
I would recommend wearing gloves, the jalapenos caused my hands to burn for 2 days.
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3
Measure the pectin into a bowl so that it is ready when you need it.
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4
Combine the peppers, jalapenos, sugar, vinegar and lime juice in a large saucepan over medium heat.
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5
Heat until warm and sugar has dissolved.
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6
Pour the mixture in a blender and blend for 5 seconds.
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7
Return the blended mixture to the saucepan and bring to a boil.
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8
Skim off any foam that rises to the surface.
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9
Decrease the heat to low and simmer for 5 minutes.
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10
Stir in the pectin, increase the heat to medium-high and bring to a boil.
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11
Remove from heat and immediately pour into a sanitized pint jar.
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12
Clean the rim and threads with a warm, wet, clean cloth.
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13
If you are wanting to seal the jar to store for later use, boil a flat jar lid ahead of time and put on the jar immediately.
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14
Place a threaded ring on and within an hour you should notice your lid sealing properly.
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15
If it does not, search canning directions to learn how to do a boil bath.
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16
I, however, did not have to do this step.
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17
I decorated my lid with a festive cloth cover and ribbon.
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18
Enjoy!
