WebAdd the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch). Stir in …
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Prep the boiling water canner and your jars and lids. Purée the jalapeño peppers in food processor or blender with the cider vinegar. Combine purée with remaining cider vinegar and sugar. Bring the mixture to a boil for 10 minutes. Add the pectin and boil hard for 1 minute, stirring constantly.
Turn the stove to medium heat (not high heat) and bring the pepper mixture to a low boil. Simmer for about 15 minutes, until the peppers are soft. Stir in the liquid pectin, and simmer for another minute. Get the Complete (Printable) Hot Pepper Jalapeno Jelly Recipe Below.
Add liquid pectin to pepper mixture; return to a boil, and boil 1 minute. Reduce heat to low, and simmer 4 minutes. Remove from heat, and skim off foam with a metal spoon. Pour hot jelly into hot, sterilized jars, filling to 1⁄4 inch from top; wipe jar rims.
Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).