Very Hot jelly to be used with cream cheese crackers, or put on a meat or sauce.
Prep Time:20 mins
Cook Time:45 mins
Total Time:1 hour 5 minutes
Ingredients
Scale
1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped
Instructions
Add the green bell pepper and 12 jalapeno peppers in a food processor or blender. Process until finely chopped.
Put the peppers to a large saucepan, and stir in the Apple cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through a few layers of cheesecloth, and discard peppers. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken