THIS SO GOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!! ENJOY DAN

Jalapeño JELLY by CHEF DAN:


6 jars 1 cup each



INGREDIENTS: (wear gloves when chopping jalapeños)



2 green bell peppers, corded, seeded

12 jalapeños, corded, seeded

1-1/2-cups cider vinegar

1 pinch of salt

4 cups granulated sugar

3- ounce bottle liquid pectin, (use only CERTO liquid pectin

4 jalapenos, seeded and finely chopped

1/3cup lime juice



DIRECTIONS:



1. Combine bell peppers and 12 jalapeños in a food processor and blend until finely chopped.

2. Transfer the peppers to a saucepan, and stir in the cider vinegar.

3. Bring to a boil, and simmer for 20 minutes.

4. Stain the mixture through cheesecloth, and press hard to get all the juice out, discard pulp.

5. Return the liquid to the saucepan, stir in lime juice, salt and sugar, and cook until sugar is dissolved.

6. Bring to a rolling boil over medium-high heat.

7. Boil for 1 minute.

8. Stir in the liquid pectin.

9. Stir in remaining 4 jalapeño.

10. Ladle into sterile jars leaving 1/4-inch headspace.

11. Using a metal rack, place jars on rack cover jars with water.

12. Cook in boiling water for 5 minutes.

13. Refrigerate jelly after seal is broken. ENJOY DAN: (ROCKL-ON)