Ingredients
- 2 lb jalapeno peppers
- 4 large green bell peppers
- 4 cups water
- 2 cups apple cider vinegar
- 8 cups sugar
- 2 packages MCP Premium Powder Fruit Pectin
Preparation
Step 1
Stem and halve all the peppers. Discard all seeds. (if you want a spicier jelly you can leave some seeds in)
Give the peppers a whirl in the food processor until they are finely minced. Alternatively, you could mince them by hand. But wear gloves!
Measure four cups of minced peppers into a large saucepan. Add 4 cups of water and the apple cider vinegar. Bring to a boil. Reduce heat; simmer, covered 15 minutes.
Strain out the solids using cheesecloth or a fine mesh strainer.
Measure exactly 6 cups of prepared jalapeno juice into a 6-8qt stockpot.
Measure 8 cups of sugar into a separate bowl (do not try and reduce the sugar!)
Add the 2 packages of Fruit Pectin to the jalapeno juice. Bring to a full rolling boil on high heat, stirring constantly.
Add the sugar to the pepper mixture in the pot. Return to full rolling boil and boil for exactly 2 minutes, stirring constantly. Remove from heat and skim off any foam.
Sterilize the jars in boiling water or your dishwasher. Ladle or pour jelly into the hot, sterilized jars, filling the jars to within ¼ inch of the top. Wipe the rims of the jars with a clean, moist towel. Top with lids, screw on the rings.
Carefully lower the jars into the canner using canning tongs and a potholder. Pour in more water if necessary so that the water level is at least 1 inch above the tops of the jars.
Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars and place onto a cloth-covered surface at room temperature for 24 hours. Once cool, press the top of each lid with a finger, to make sure that the seal is tight. It may take several hours so don't freak out if it's not sealed right after it comes out of the canner.
Store at room temperature for up to 1 year and once opened store in the fridge for up to 3 weeks.