Jalapeno-Lime-Garlic Jelly - cooking recipe

Ingredients

1 lb jalapeno
6 -8 garlic cloves
3 limes, zested and juiced
5 cups sugar
2 cups apple cider vinegar
2 liquid Certo (packets)

Preparation

Sterilize 8 - 8 oz jelly jars and lids.
Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.
In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.
The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).
In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.
Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.
Fill the jars to within 1/4\" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.
Should set within 24 hours and then they're ready to be enjoyed.