This jelly is spicy and tart and sweet all at once. It’s not your mother’s jelly.
I usually make it in the summer when the peppers are going crazy in the garden.
I use one large sweet green pepper to a dozen jalapenos
Wash & drain and then deseed (is that a word?) them all
Process in a food processor until
they are finely chopped
move the peppers to a saucepan and then add 1 1/2 cups of apple cider vinegar and bring to a boil
let the mixture simmer for 20 minutes, then strain through two layers of cheesecloth
Discard the pulp and return the liquid to the pan. Add 1 pinch salt and 4 1/4 cups of sugar and bring to a hard boil for one minute. Stir in 4 ounces of liquid pectin and ladle into clean plastic jelly containers. Let them cool and then freeze. This is a really simple way to use jalapenos from the garden and they last for months in the freezer.
Rocky Mountain Woman