Jalapeno Jelly Recipe

Ingredients <br>- 1 large green bell pepper <br>- 12 jalapeno peppers <br>- 1 1/2 cups apple cider vinegar <br>- 1 pinch salt <br>- 4 1/4 cups granulated sugar <br>- 4 ounces liquid pectin <br>- 4 jalapeno peppers, seeded and finely chopped <br><p></p>Directions <br>step 1: Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit. <br>step 2: Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid. <br>step 3: 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. <br>step 4: 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. <br>

Ingredients
- 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

Directions
step 1: Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
step 2: Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
step 3: 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.
step 4: 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.

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