3/4 lb of jalapenos, cored and seeded
2 cups apple-cider vinegar
6 cups sugar
2 pouches liquid pectin
3 drops of green food coloring (optional)
Wearing gloves, wash, seed, and core the jalapenos. Puree them in a food processor with 1 cup of vinegar. Pour into a medium sized pot. Add the other cup of vinegar and all the sugar. Bring to a boil while stirring constantly. Allow to boil for 10 minutes. Add the pectin and let it rapidly boil for one minute. Remove from heat and skim the top if needed. If desired, you can add food coloring.
Ladle jelly into clean, warm canning jars leaving a 1/4″ head space. Wipe the rim of the jar and put on sterile lid. Screw on the top. Put in water bath for 10 minutes. Remove, let cool, and check for good seal.
Serve with crackers and/or cream cheese.
Recipe from Ball Blue Book