Jalapeno Freezer Jelly

Our garden has been pumping out some super spicy jalapenos and I thought it would be a great time to make jalapeno jelly with them.

Jalapeno jelly is a lovely combination of sweet and spicy. I love to pour a jar over a brick of cream cheese and scoop it up with crackers. Yum!

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

What you do:
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!