Lemon Jalapeno Jelly

From Dena's Kitchen via Just a Pinch.

• Ready In: 30 mins
• Yields: 6 half pints

Ingredients

• 1 1⁄2 cups cider vinegar
• 1⁄2 cup fresh lemon juice
• 3 -4  jalapeno peppers, fresh
• 1  whole lemon zest, grated (from 1 lemon)
• 6  cups sugar, white
• 2 (3 ounce)  liquid fruit pectin (two - 3 ounce envelope)
• 2  dashes  yellow food coloring

Directions

1. Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
2. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.
3. Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.