Ingredients

• 10 jalapeno peppers (mix between green and red!)
• 1 cup white vinegar
• 4 cups sugar
• 1 (3 ounce) container of liquid pectin

Instructions

1. Wearing gloves, cut the jalapeno peppers in half lengthwise and trim off the stem. Remove the membrane and seeds. The more seeds you leave, the spicer it will be.
2. Add jalapenos and vinegar to a high powered blender and blend until smooth. 
3. In a medium pot on high heat, add the jalapeno/vinegar mixture and the pectin and bring the mixture to a rolling boil for 5 minutes. 
4. Add in the sugar. Continue to stir the jalapeno jelly and boil it on high heat for 5 minutes so that the steam allows it to reduce a little.
5. Remove the jelly from the heat and spoon it into jars. Let the jars cool down on the counter at room temperature, and then let them fully set in the fridge for 4-5 hours.
6. The jalapeno jelly can last in the freezer for up to 6 months! Simply allow it to defrost on the counter and enjoy.