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Ingredients
- 4 C. peppers (combo of jalapeno, red/green peppers)
- we like heat, so use jalapeno solely
- leave in jalapeno seeds-to your liking for heat
- 1 C. apple cider vinegar
- 3 1/2 T. powdered pectin
- 5 C. white sugar
Preparation
Step 1
Sterilize canning jars and lids according to manufacturer's instructions. Heat water in hot water canner.
Place peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil and boil for 1 1/2 minutes, stirring constantly. Remove from heat and skim off any foam.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
Place jars in rack and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.