1/4 lb jalapeno peppers
1/2 lb Fooled You peppers
2 c cider vinegar
6 cups sugar
2 pouches liquid pectin
Wash and drain peppers, remove seeds. Puree peppers in food processor with 1 cup vinegar. Combine with remaining vinegar in larger saucepot and bring to a boil. Boil 10 minutes- stirring constantly. Add pectin and return to boil… boil hard 1 minute. Skim foam. Pour in hot sterilized jars and adjust 2-piece lids. Process in boiling water canner for 10 minutes.
*This is based on the original Ball pepper jelly recipe, but I have altered the pepper ratio with 1/2 lb Fooled You peppers which are a heatless jalapeno. This makes for an awesome jelly served over cream cheese and eaten with crackers.