Jalapeno-Lime-Garlic Jelly

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   ["Sterilize 8 - 8 oz jelly jars and lids.", "Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.", "In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.", "The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).", "In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.", "Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.", "Fill the jars to within 1/4"" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.", "Should set within 24 hours and then they're ready to be enjoyed."]

* Per serving · 4 servings · Values may vary.

No additional tips available.