Makes 3 pints
Ingredients
12 oz jalapeno peppers
2 cups distilled cider vinegar, divided
6 cups sugar
2 3-oz pouches liquid pectin
green food coloring (optional)
Directions
Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain puree. For mild jelly, discard seeds.
Combine puree with remaining cider vinegar and sugar in a large saucepan. Bring to a boil over high heat in a large saucepan.
Cook at a hard boil for 10 minutes, stirring frequently.
Add liquid pectin, immediately squeezing entire content from pouches. Return to a hard boil for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary.
Ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe Rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars in water bath canner for 10 minutes. Turn off heat, remove canner lid and let jars stand for 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer’s instructions.