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.
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