Recipe taken from Ball Blue Book Guide to Preserving:
6 1/2 pint sterilized jars, lids and rings
3/4 lb jalapenos, seeded and chopped
2 cups apple cider vinegar
6 cups sugar
2 pouches (1 box) liquid pectin
Puree jalapenos with one cup vinegar in food processor. In a medium pot, add puree to the remaining cup of vinegar and sugar and bring to a simmer for ten minutes. Add pectin and bring to a rolling boil for one minute. Ladle into jars, wipe rims, attach lids and rings and process for ten minutes.
We love our jalapeño jelly and it's great to bring as any easy appetizer with cheese and crackers!
Cowboy Candy:
You can find the recipe we use here. Justin loves these spicy/sweet beauties :)
Here we go! It's kind of a lot of work, but we love having them. Soon we will be attempting to can some of our tomatoes.
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