Dian'S Volcano Hot Red Currant & Jalapeno Jelly

• 10 fresh jalapenos
• 3 cups red currant juice
• 6 1/2 cups granulated sugar
• 1 teaspoon butter (optional)
• 1 (3 ounce) envelope certo liquid pectin

1. First read the instructions for preparing jars & lids, and hot water bath processing found in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly.
2. Cut the top off the pouch of pectin and set it upright in a glass for easy use.
3. Cut the stems off of the Jalapenos and process in your food processer until pulverized into tiny bits. Measure 1 cup and add water if necessary to make 1 cup.
4. In a large 8 quart stockpot add: 1 Cup chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it keeps the jelly from foaming).
5. Bring mixture to a full rolling boil, stirring constantly. A boil that can't be stirred down. Stir in the pectin, stirring constantly. Return to a full boil for exactly 1 minute.
6. Ladle into prepared jars within 1/8 inch of the tops. Wipe the rims with a damp cloth. Cover with 2 piece lids & screw down tightly. Process according to Altitude Chart in Certo Instructions. Check for seals and refrigerate and jars that don't seal. Enjoy.

fresh jalapenos, red currant, sugar, butter

Taken from www.food.com/recipe/dians-volcano-hot-red-currant-jalapeno-jelly-387423 (may not work)