JALAPENO PEPPER JELLY
5 cups white sugar
1½ cups apple cider vinegar
1 (6 oz.) pouch liquid pectin
Remove the stems and most of the seeds from the bell and jalapeno peppers. Mince peppers in a food processor or chop finely by hand. In a large pot over high heat, combine the bell peppers, jalapenos, sugar and vinegar. Bring to a boil and continue boiling for 3 minutes. Remove pepper mixture from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Stir for 1 additional minute. Pour pepper mixture into hot, sterilized jars and top with sterilized lids and bands. Place sealed jars in a simmering water bath for about 15 minutes. Remove from water and allow to cool slowly, creating a vacuum seal.
This is the only thing I have ever canned with any success, and the recipe has not failed me yet. I don't have any special canning equipment (or skills). I just simmer the sealed jars in the biggest pot I have. It's always a good idea to wear gloves when chopping jalepenos. 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.
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Adapted from allrecipes.com
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