Dian'S Volcano Hot Red Currant & Jalapeno Jelly - cooking recipe

Ingredients

10 fresh jalapenos
3 cups red currant juice
6 1/2 cups granulated sugar
1 teaspoon butter (optional)
1 (3 ounce) envelope certo liquid pectin

Preparation

First read the instructions for preparing jars & lids, and hot water bath processing found in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly.
Cut the top off the pouch of pectin and set it upright in a glass for easy use.
Cut the stems off of the Jalapenos and process in your food processer until pulverized into tiny bits. Measure 1 cup and add water if necessary to make 1 cup.
In a large 8 quart stockpot add: 1 Cup chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it keeps the jelly from foaming).
Bring mixture to a full rolling boil, stirring constantly. A boil that can't be stirred down. Stir in the pectin, stirring constantly. Return to a full boil for exactly 1 minute.
Ladle into prepared jars within 1/8 inch of the tops. Wipe the rims with a damp cloth. Cover with 2 piece lids & screw down tightly. Process according to Altitude Chart in Certo Instructions. Check for seals and refrigerate and jars that don't seal. Enjoy.