What you need:
- about 6 cups jalapeno peppers, sliced in half lengthwise and seeded (I leave a bunch of seeds in too. I like it hot)
- 1 1/4 cups apple cider vinegar
- 1 (1.75 oz) box of pectin powder (I used Sure-Jell)
- 5 cups sugar
- freezer safe jars with lids, washed
Toss the jalapenos and vinegar in a blender.
Pulse the mixture into small bits, don't make them super fine.
In a saucepan combine the jalapeno vinegar mixture and pectin.
Heat until boiling, add sugar.
Bring to a boil again, boil for one full minute. (stir continuously)
Remove from heat, ladle jelly into freezer safe jars.
Screw on lids and cool completely to set. Refrigerate for up to a month or store in freezer for up to a year.
If you haven't tried jalapeno jelly, you must... just do it!