I normally can my jelly using Splenda since I am concerned about the diabetes that runs in my family so I am posting both reduced sugar recipe first and a sugar substitute. Enjoy!
- 3/4 pound Jalapeno, destemmed, deseeded and sliced
- 2 cups Apple Cider Vinegar
- 3 cups Sugar
- 2 pouches of liquid Pectin
- Green food coloring (optional)
In a blender or food processor, puree the peppers in 1 cup of the apple cider vinegar. Watch the pepper fumes. Combine the puree, remaining vinegar and sugar in a medium saucepan. Bring to boil. Boil for 10 minutes. Stir in liquid pectin. Return to a rolling boil and boil hard for 1 minute. Stir constantly. Remove from heat and skim any foam. Be certain that the jelly is firm. Add a few drops of green food coloring if desired. Ladle into half pint jar that have been sterilized. Leave 1/4 inch head space. Adjust the flat lids and rings. Process in a hot water bath for 10 minutes. When jars are cooled check for a proper seal. If there are any jars that didn’t seal properly, clean the rims and reprocess or put in the fridge and use immediately.