Jalapeno Jelly(Canning Recipe) - cooking recipe

Ingredients

2 c. cider vinegar (labeled 5% acidity)
1 lb. jalapeno peppers, seeded
6 c. sugar
1/2 tsp. butter or vegetable oil
3 oz. liquid pectin
10 drops green food coloring

Preparation

In food processor or blender, blend peppers and half of the vinegar until smooth.
In a 6 to 8-quart saucepan, combine pepper mixture, remaining vinegar, sugar and butter or oil.
Over high heat, bring mixture to a boil, stirring constantly.
Boil for 5 minutes, stirring constantly.
Stir in liquid pectin.
Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.
Stir in food coloring.
Immediately fill hot half pint jars with jelly, leaving 1/4-inch headspace.
Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 5 minutes.
Yield:
7 half-pint jars.