HOT Jalapeño Jelly

Perfect on a cracker with cream cheese!  Spicy, sweet and tangy!

The food processor makes quick time of the chopping plus no hot hands to stick in your eyes!

The boiling part needs to active - no walking away from this one!  But it's quick.  I whipped this batch up on my 30 minute lunch break.

The end result.  I would use just green or just red peppers next time to make it prettier, but the taste will be the same!

Recipe:

4 C. Finely chopped Jalapeno peppers (freshly picked if available)

1 C. Apple Cider Vinegar

5 C. Sugar

1 pouch pectin (I used powder Sure Jell 1.75 oz)

Directions:

1. Sterilize your jars and lids in boiling water or in the dishwasher
2. Slice the peppers very small - use the food processor if you have one.
3. Place peppers into a saucepan with the vinegar
4. Measure the exact amount of sugar and SET ASIDE (will not set with incorrect sugar measurement)
5. Bring the peppers and vinegar to a rolling heavy boil
6. Add the sugar and pectin and return to a boil, stirring
7. Once boiling again, cook for EXACTLY one minute at a rolling boil, stirring the entire time
8. Remove from heat and skim any foam
9. Ladle into prepared warm jars right away to within 1/4 inch of the top
10. Wipe the rims to ensure clean so the lids can seal
11. Place the flat and ring lids on the jar
12. Place into boiling water bath for 10 minutes - elevated from the bottom of the pan and covered with 2 inches of water.
13. Let sit out for 24 hours and ensure all the lids have sealed.  Listening to the "pings" of them sealing after you take them out is SO SATISFYING!!!  If any did not seal, place them in the fridge and use them within 3-4 weeks.  The sealed jars may be stored in a cool dark place for up to one year. It may take a few days for the jelly to set.