Prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
Remove the stems of the jalapeños. Make the jalapeño jelly as spicy or mild as you want, by removing some or all of the seeds and veins.
Using a food processor or blender, puree the jalapeños with 1 cup of the apple cider vinegar, until smooth. (Do not strain)
Combine the puree, remaining 1 cup of apple cider vinegar and sugar in a large nonreactive pot, over medium heat. Bring to a boil, stirring frequently with a spoon. Boil the mixture for 10 minutes.
Cut pectin pouches open; place the pouches into empty glasses or mugs to hold, until needed.
Add both pouches of pectin as quickly as possible. Squeeze entire contents from each of the two pouches. Continue to boil hard for 1 minute, stirring constantly, but watching for foam.
Remove from heat. Add food coloring, if using. Using a spoon, skim the foam if necessary.
Using a ladle and canning funnel, ladle the hot jalapeño jelly into the prepared hot jars, leaving ¼-inch headspace. Wipe the rim; center lid on the jar and apply band until fit is fingertip tight.
Carefully place the jars into the boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when center the center is pressed.
Preserving Method: Water bath Canning | Yield: 5 (8 oz) half pint jars Wear rubber gloves when working with this many spicy peppers to avoid accidentally rubbing the capsicum juice onto your face and skin.1 serving of jelly is about a tablespoon.Recipe adapted from BallFreshPreserving.com
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