Jalapeno Jelly
Make Sure You Wear Rubber Gloves When Handling Jalapeno Peppers - They Can Burn Your Hands. Jams And Jellies Tend To Spatter When Cooking; Avoid Burns By Wearing A Smock Or Old Shirt. Also, Wear Oven Mitts When Stirring The Cooking Liquid.
¾ Lb Whole Jalapeno Peppers
2 Cups Cider Vinegar
6 Cups Sugar
2 Pouches, 3 Oz Each, Liquid Pectin
10 Drops Green Food Coloring, Optional
Wash And Halve Jalapeno Peppers Lengthwise. Remove Stems And Seeds. In A Food Processor Or Blender, Blend Peppers And Half Of The Vinegar Until Smooth.
In A 6- To 8-quart Saucepan, Combine Sugar, The Pepper Mixture And The Remaining Vinegar. Bring Mixture To A Full Rolling Boil, Stirring Constantly. Boil Hard For 10 Minutes, Stirring Constantly.
Remove From Heat. Stir In Liquid Pectin. Return To A Full Rolling Boil And Boil For 1 Minute, Stirring Constantly. Remove From Heat And Stir In Food Coloring. Skim The Foam If Necessary.
Immediately Fill Hot, Sterilized, Half-pint Jars, Leaving ¼-inch Of Headspace. Wipe Jar Tops And Threads Clean. Place Hot Lids On Jars, And Screw Bands On Firmly. Process In Boiling-water Canner For 4 Minutes.
Makes 5 To 6 Half-pints.