Jalapeno Jelly Delicious

1 pair of fine plastic gloves to handle

jalapeno peppers

1 large green bell pepper

12 jalapeno peppers

1 ½ cups apple cider vinegar

1 pinch salt

4 ¼ cups granulated sugar

4 ounces liquid pectin

4 jalapeno peppers, seeded and finely chopped

Combine 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 ¼ inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

COMMENT: My friend in South Carolina made this Jelly and shared it with me. It is delicious. We ate it it on Ritz Crackers.