Jalapeño Jelly

Ingredients

12oz jalapeños, stemmed, seeded and deveined

2 cups cider vinegar, divided

6 cups granulated sugar

6oz liquid pectin

Green food coloring (optional)

Directions

Prepare canner, jars and lids. (For more information, see page 417)

In a blender or a food processor fitted with a metal blade, purée peppers and 1 cup of the vinegar until smooth.

In a large, deep stainless steel saucepan, combine pepper purée, remaining 1 cup vinegar and sugar. Bring to a boil over high heat and boil, stirring constantly, for 10 minutes. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat, stir in food coloring, if using, and quickly skim off foam.

Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418-419.)

VARIATION:

EASY RED PEPPER JELLY: Substitute 2 cups coarsely chopped seeded red bell peppers for the jalapeño peppers. Adjust the color as desired, using red and yellow food coloring.