Jalapeno Jelly(Canning Recipe)

• 2 c. cider vinegar (labeled 5% acidity)
• 1 lb. jalapeno peppers, seeded
• 6 c. sugar
• 1/2 tsp. butter or vegetable oil
• 3 oz. liquid pectin
• 10 drops green food coloring

1. In food processor or blender, blend peppers and half of the vinegar until smooth.
2. In a 6 to 8-quart saucepan, combine pepper mixture, remaining vinegar, sugar and butter or oil.
3. Over high heat, bring mixture to a boil, stirring constantly.
4. Boil for 5 minutes, stirring constantly.
5. Stir in liquid pectin.
6. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.
7. Stir in food coloring.
8. Immediately fill hot half pint jars with jelly, leaving 1/4-inch headspace.
9. Wipe jar tops and threads clean.
10. Place hot lids on jars and screw bands on firmly.
11. Process in boiling water canner for 5 minutes.
12. Yield:
13. 7 half-pint jars.

cider vinegar, jalapeno peppers, sugar, butter, liquid pectin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000372 (may not work)