This homemade jalapeno jelly is an easy (and delicious) way to preserve extra jalapenos when your plants over-produce.
6 cups granulated sugar
1 1/2 cups white vinegar
3 cups seeded, finely chopped jalapenos
1 tablespoon butter
3 ounces liquid pectin
Get a pot out and pour in the sugar and vinegar. Heat it over medium-high heat
Add the jalapenos and butter to the boiling sugar vinegar mixture. Turn down the heat to medium heat and simmer for 5-10 minutes. Squeeze in the pectin (if you’re using the packet pectin) simmer for about a minute before removing the jelly from the heat.
Pour the hot jelly into your prepared jars*, put (prepared) flats and rings on. Tighten the rings and cool on the counter until the flats pop down and store in the refrigerator for up to 3 months. Or if it’s shelf-stable jelly you’re after, process the jars of jelly for 10 minutes in a boiling water bath.
To prepare jars and flats, pour boiling water into jars and over flats and let it set a few minutes.