- 3 cups finely chopped jalapeno peppers.
- If your brave you can use 3 3/4 cups finely chopped peppers. For even more heat leave some of the seeds and membrane intact as you chop the peppers up.
- 1 1/2 cups cider vinegar
- 6 1/2 cups sugar
- 1 pouch Certo Liquid Pectin
- 1 teaspoon margarine or butter
- Kitchen Timer or Clock
- Measure sugar and cider vinegar and place into your jelly pot.
- Finely chop peppers and measure. Add to pot with sugar.
- I have an electric stove so make adjustments as all stoves are not created equally.
- I start out on medium heat until the sugar melts completely. Add margrine or butter. This helps with the foam that forms on the top of your jelly as it cooks. Believe me there is a huge difference in the amount of foam if you forget to add it to your pot.
- Cut open your pouch of Certo and stand it up inside a coffee cup placed near the stove.
- Stir the pot every five minutes or so. Once your jelly ingredients/the sugar is melted you can turn the heat up to medium high. As with all cooking adventures do not walk away from your stove!
- Stir your pot frequently to prevent scorching.
- Bring to a roiling boil. A roiling boil is one that can not be stirred down. You will know it when you see it. While stirring there will be lots of bubbles and they will not go away while you are stirring.The contents of your pot will continue to boil as you stir.
- Add the contents of your liquid pectin pouch.
- Bring to another roiling boil. Once the jelly starts to boil again start your timer for 1 minute. Or watch your clock. You must cook the jelly for one entire minute. If your off by any amount of time you may not get a good set to your jelly.
- Remove pot from the stove and carefully skim foam off the top of the jelly. Fill jars and process in a hot water bath!