Hot Pepper Jelly
- 3/4 pound red jalapenos
- 2 cups cider vinegar, divided
- 6 cups sugar
- a good pinch of salt
- 1 pouch Certo liquid pectin
- Halve the jalapenos. Seed the jalapenos based on how spicy you want the jelly. (Since red jalapenos are sweeter than green jalapenos, I seeded half of the jalapenos, but left the seeds with the other half. It made for a only slightly spicy jelly. Final spice can also be adjusted with red pepper flakes at the end of cooking.)
- Transfer the peppers to a food processor or blender, with half of the vinegar. Transfer the mixture to a large pot. Add the remaining vinegar and sugar. Bring to a boil over medium heat. Boil for 10 minutes.
- Stir in liquid pectin. Boil for 1 minute, until jelly begins to thicken. Remove from heat, and ladle into sterilized jars. If keeping in the fridge, close the jars and refrigerate. If planning to keep on the shelves, process, covered, in boiling water for 5-7 minutes, or until sealed.
red jalapenos, cider vinegar, sugar, salt, pouch certo
Taken from food52.com/recipes/913-hot-pepper-jelly (may not work)