Lemon Jalapeno Jelly - cooking recipe

Ingredients

1 1/2 cups cider vinegar
1/2 cup fresh lemon juice
3 -4 jalapeno peppers, fresh
1 whole lemon zest, grated (from 1 lemon)
6 cups sugar, white
2 (3 ounce) liquid fruit pectin (two - 3 ounce envelope)
2 dashes yellow food coloring

Preparation

Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.
Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.