Jalapeno Jelly Recipe

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.

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.

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.