Jalapeno Jelly Recipe

• 12 Jalapeno peppers
• 1 Large green bell pepper
• 4 -1/4 Cups granulated sugar
• 1-1/2 Cups apple cider vinegar
• 4 Ounces liquid pectin
• 4 Jalapeno peppers, seeded and finely chopped
• 1 Pinch salt

• Combine the green bell pepper and jalapeno peppers in the blender and blend till finely chopped.
• Place the peppers to a big saucepan and stir in the cider vinegar.
• Bring it to a boil, and let simmer for about 15 to 20 minutes.
• Strain the mixture through at least 2 layers of cheesecloth and remove the pulp.
• Pour the liquid to the saucepan and stir in the salt and sugar till dissolved.
• Bring it to a boil on medium-high flame.
• When it comes to a rolling boil, then again bring it to a boil for about one minute and stir in the liquid pectin.
• Stir in rest of the jalapeno peppers and place the jelly into sterile jars leaving 1/4 inch headspace.
• Seal the jars in a hot water bath and place it into the Refrigerator.