Jalea De Jalapeno (Jalapeno Jelly) - cooking recipe

Ingredients

20 fresh jalapeno chilies, cut into chunks
1 1/2 cups apple cider vinegar
5 cups sugar
6 ounces liquid pectin

Preparation

Cut the stems from each chile and remove as much or as little of the seeds as you wish. More seeds make for a hotter jelly.
Place the chile chunks, seeds and the apple cider vinegar in a food processor and puree. The seeds should be chopped into very small pieces by the food processor.
In a large saucepan, add the chile mixture and the sugar. Bring to a rolling boil, stirring constantly. Lower heat and simmer for 15 minutes.
Remove from the heat and add the pectin, stirring well. Add back to the heat and simmer for 5 minutes.
Turn off the heat and pour into hot, sterile jars, sealing immediately. Place in a hot water bath that completely covers the jars and boil for 15 minutes. This process should seal the lids to the jars and once the water is completely cool, remove from the bath, wipe dry and label.