Jalapeno Jelly

By Coppermouse

Just a tip that my Mother taught me. Add a tablespoon of butter to boiling jelly after pectin is added. It keep foam from forming. This works with any jam or jelly recipe and does not add to the flovour

Ingredients

• 3/4 lb jalapeno pepper
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 (3 ounce) envelopes liquid pectin
• green food coloring (optional)

Preparation

Step 1

After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.

Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly

Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.

Skim foam, if necessary, and stir in a few drops of food coloring, if desired.

Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.