Jalapeno Jelly - cooking recipe

Ingredients

4 large jalapenos
1/2 small green pepper, seeded and stem removed
3 cups granulated sugar
1 1/4 cups cider vinegar
1 (85 ml) packet liquid pectin

Preparation

Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
Coarsely chop jalapenos and sweet pepper.
Place in a blender and process to a fine mince.
Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
Bring to a full rolling boil over high heat, stirring constantly.
Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
Remove from heat.
Stir for 5 minutes, skimming foam as you need to.
Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
The jelly will be VERY liquid at this stage.
Wipe rims and seal tightly.
Leave at room temp overnight.
Refrigerate for up to 1 month or freeze up to 1 year.