2 cups Diced Jalapeños
2 cups Apple Cider Vinegar
5 1/2 cups White Sugar
2 - 3oz pkg Liquid Pectin
Start by deseeding, removing the stems from and chopping your Jalapeños. Make sure you wear disposable gloves for this process.
Next in a food processor mix 1 cup of Apple Cider Vinegar and all the Jalapeños. Blend until chopped up very fine.
In a large sauce pan mix; purée Jalapeños, remaining Apple Cider Vinegar and sugar. Mix over medium high heat until it comes to a rolling boil. Reduce heat to medium and boil for an additional 10 minutes stirring constantly.
Remove from heat and add the Liquid Pectin. Return to heat. Stir constantly. Boil at a rolling boil for one additional minute. Remove from heat.
Many recipes called for green food coloring at this point. You can add 2 drops if you like. I left mine a natural color.
Ladle hot Jelly into prepared jars. This made 3 pint jars.
If you make this recipe let me know what you think. It's very simple to make and a lot cheaper than buying it at the grocery store.