Hey hot heads! I know it’s that time of year when the freezer is full of peppers waiting to be used. This is my jalapeño pepper jelly recipe but it can be used with any peppers if you eye ball it. I thought I’d share it since it took my a while to get it just the way I like it.

-24 jalapeños -1.5-2 green peppers
-12 cups of white sugar -3 cups of apple cider vinegar -2 pinches of salt -3 packs or 9oz of liquid pectin

1. Stem and seed jalapeños and green peppers
2. Blend in blender, add apple cider vinegar as needed
3. Empty blender into pot with remaining apple cider vinegar
4. Bring to a boil that can’t be stopped by stirring for 1 minute and simmer for 10 minutes with lid on
5. Strain out pulp into a clean pot with a fine mesh strainer
6. (Optional) add jalapeño pieces and or seeds to preference
7. Add sugar and bring to a boil that can’t be stopped for one minute
8. Take off heat, mix in pectin, and jar
9. Boil in water bath for 10 minutes