Last year this was one of our favorites, but it wasn’t quite spicy enough. The recipe said to seed the jalapenos. I only seeded about half of them last year and this year I didn’t seed any of them. Wowzers! Don’t stand in the steam while it boils! But man is it yummy!
Our favorite way to eat it is on a toasted bagel with cream cheese and the jelly on top. It’s also nice with crackers and cream cheese as an appetizer.
12oz jalapeno peppers (seeded or not seeded to taste)
2 cups cider vinegar
6 cups sugar
2 pouches of liquid pectin
Puree peppers and 1 cup vinegar in food processor until smooth. Combine puree and remaining vinegar and sugar in large saucepan. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Immediately add pouches of pectin. Continue hard boil for 1 minute, stirring constantly. Remove from heat and skim foam, if needed.
Fill 4oz or 8oz jars to 1/4 inch headspace. Put on lids and rings to finger tight. Place in boiling water bath and process for 10 minutes. Remove from heat and let rest for 5 minutes before removing to a towel on the counter. Let sit undisturbed for 24 hours. Remove rings and store in cool dry place.