Jalapeno Jelly

The canning continues today. On today's docket is Jalapeno Jelly. I LOVE jalapeno jelly. I am very excited as this will be our first time of making it ourselves. The Jalapeno's are from our garden, so obviously, they will be fantastic :).

We made this on the first cold day of the year. I would not do that. I would cook on a day that the windows can be opened. Between the vinegar opening up your sinuses to the jalapenos' burning my sinuses, it would have been nice to be able to vent the house...but SO worth it. This is so good! I served crackers with cream cheese and then a spoonful of Jalapeno Jelly on top. So good. Reminds me the Pike Street Market in Seattle.

Ingredients makes 2 - (8 ounce) jars

• 1 large bell pepper

• 14 jalapeno peppers

• 1 1/2 cups apple cider vinegar

• 1 pinch salt

• 4 1/4 cups granulated sugar

• 4 ounces liquid pectin

• 3 jalapeno peppers, seeded and chopped

Directions  
Combine the green bell pepper and 14 jalapeno peppers in a food processor. Process until finely chopped. Put mixture into 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 cheesecloth or fine strainer and discard pulp. 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, 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. Process per instructions for 10 minutes. Wait a day, or more, to allow jelly to fully "gel" prior to eating. Refrigerate once open.