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By Yaklash
- 12 oz jalapeño peppers (about 12 med)
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 3-oz pouches of Ball® RealFruit® Liquid Pectin
- 5 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
3.) COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4.) ADD Ball® RealFruit® Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Note: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.

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