Jalapeno Jelly(Canning Recipe)

1. 1

   In food processor or blender, blend peppers and half of the vinegar until smooth.

2. 2

   In a 6 to 8-quart saucepan, combine pepper mixture, remaining vinegar, sugar and butter or oil.

3. 3

   Over high heat, bring mixture to a boil, stirring constantly.

4. 4

   Boil for 5 minutes, stirring constantly.

5. 5

   Stir in liquid pectin.

6. 6

   Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.

7. 7

   Stir in food coloring.

8. 8

   Immediately fill hot half pint jars with jelly, leaving 1/4-inch headspace.

9. 9

   Wipe jar tops and threads clean.

10. 10

    Place hot lids on jars and screw bands on firmly.

11. 11

    Process in boiling water canner for 5 minutes.

12. 12

    7 half-pint jars.

* Per serving · 4 servings · Values may vary.