This is one of the easiest canning recipes I have. I don’t have any special canning equipment (or skills). I just simmer the sealed jars in the biggest pot I have, and this recipe hasn’t failed me yet! It’s always a good idea to wear gloves when chopping jalapenos. If you use a food processor, I recommend draining the excess liquid from the peppers before adding them to the jelly.
This stuff is great on chicken, sandwiches, crackers with cream cheese, or right off the spoon! The colors also make it great for Christmas gift giving. This makes enough jelly for about 6 (8 ounce) jars.