Ingredients :
- 1 About 8 Jalapeno Peppers ( I used 6 ).
- 12 oz assorted colorful peppers
- 2 cup white vinegar
- 3 cup granulated sugar
- 1 box no sugar needed pectin
Method :
- Wash Jalapeno & trim stem off. Remove seeds if you want it milder. Give them a rough chop. Then pulse in food processor until finely minced. Be careful fumes will be strong wash your hands. Put peppers in a heavy bottom pot. Do the same thing with the colorful peppers.Add them to the jalapeno peppers.
- Add vinegar & sugar to the pot. Stir to combine. Bring pot up to a good boil. Then add pectin. Boil stirring 1 minute..
- Ladle Hot liquid into jars.set aside to cool before cappung & Refrigeratation. When jelly is cool. Cap & Refrigerate. It will thicken as it cool. This makes 4 cups.
- I put mine in the canner for 15 minutes. That way it will last longer. I also Doubled this.
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