Jalapeno Jelly - cooking recipe

Ingredients

3 c. apple cider vinegar
10 c. sugar
20 jalapenos, stemmed, seeded and finely diced
3 large Anaheim chilies, seeded and finely diced
12 oz. liquid pectin
paraffin

Preparation

Bring vinegar and sugar to a boil in saucepan over high heat. Stir mixture
until sugar is dissolved; lower heat to a simmer. Add
peppers;
simmer 10 minutes (while skimming foam from top). Stir in
pectin
and
bring to a boil.
Boil for 1 minute; remove from
heat.
Let
stand
for
20 minutes.
Pour into hot sterilized jars and seal with paraffin.