Ingredients:
12 oz Jalapenos, stemmed and seeded
2 cups Cider vinegar
6 cups Sugar
2 pouches Liquid pectin
Procedure:
- Puree pepper in a processor with 1 cup of vinegar
- Combine the puree, the remainder of the vinegar (1 cup) and the sugar in a medium sauce pan
- Bring to a boil and simmer/boil ten minutes stirring constantly
- Stir in the pectin and return to the boil
- Boil hard 1 minute and remove from the heat, skim
- Process/can in jelly jars for ten minutes
Notes: If liquid pectin is not available the approximate conversion is 1- 3oz pouch equals 4 Tablespoons dry powder. Use the “plate” to be sure and when possible add pectin in stages.
