Recipe By Elizabeth's Kitchen 1 cup jalapenos, finely chopped
6 cups cider vinegar
7 cups sugar
6 ounces pectin, liquid -- 2 packs certo
11 - 1/2 pint canning jars -- and lids
Wearing rubber gloves, seed and finely chop one cup red and green jalapeno peppers.
Pour 6 cups cider vinegar in a large saucepan along with the cup of chopped chilies. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 7 minutes.
Remove from heat and strain, setting chilies aside. Return vinegar to pan. Add 7 cups sugar and 6 ounces of liquid pectin.
Bring to a boil over med-high heat and cook for 1 minute. Remove from heat, skim foam and add chilies. Stir to evenly distribute chilies, then ladle into 11 sterilized half pint mason jars. Seal and let stand at room temperature to set, about 2 hours. Serve on crackers with cream cheese. Makes 11 pints. Jelly can be stored in refrigerator for 1 month.
If you are an experienced canner, you would process these in a boiling water process for 8 minutes. Checking lids later to insure vacuum seal has been achieved. Should store for 6 months.
NOTES: If after your jelly cools it has not set into a jell, you may return the batch to the pot and add one packet of certo. Bring to a boil for one minute, skimming off foam and continue process as before.
