Jalea De Jalapeno (Jalapeno Jelly)

This recipe is from a family friend living in Mexico. This is a canning recipe and requires hot sterile jars to save the jelly in. Make this ahead of time and have it ready for gift giving time. You will find that everyone will be wanting some of this delicious jelly. If you want a mild jelly, leave the seeds out. If you leave the seeds in, then it probably is a jam and not a jelly.

• Ready In: 45 mins
• Yields: 2-2 1/2 pints

Ingredients

• 20  fresh jalapeno chilies, cut into chunks
• 1 1⁄2 cups apple cider vinegar
• 5  cups sugar
• 6  ounces  liquid pectin

Directions

1. Cut the stems from each chile and remove as much or as little of the seeds as you wish. More seeds make for a hotter jelly.
2. Place the chile chunks, seeds and the apple cider vinegar in a food processor and puree. The seeds should be chopped into very small pieces by the food processor.
3. In a large saucepan, add the chile mixture and the sugar. Bring to a rolling boil, stirring constantly. Lower heat and simmer for 15 minutes.
4. Remove from the heat and add the pectin, stirring well. Add back to the heat and simmer for 5 minutes.
5. Turn off the heat and pour into hot, sterile jars, sealing immediately. Place in a hot water bath that completely covers the jars and boil for 15 minutes. This process should seal the lids to the jars and once the water is completely cool, remove from the bath, wipe dry and label.