Jalapeno Jelly

Step 1

Wash and seed peppers, chop them into approximately one-inch chunks, and put them into a food processor.

Step 2

Add one cup of vinegar and pulse until the pieces are the size of confetti.

Step 3

Pour the pepper/vinegar mixture into a tall stockpot, and add the second cup of vinegar, pectin, and butter, if desired.

Step 4

Cook over medium heat until the mixture comes to a boil.

Step 5

Add the sugar all at once and cook until the sugar is all dissolved.

Step 6

Keep cooking and stirring until the mixture comes to a full rolling boil that cannot be stirred down.

Step 7

Set a one-minute timer and keep cooking and stirring until the timer sounds; then, remove the pot from the heat and place it on a rack.

Step 8

Ladle the hot jelly into clean jars, leaving about 1/2 inch of headspace. Wipe the rim with a clean damp cloth.

Step 9

Place a two-part lid on each jar and hand-tighten it firmly.

Step 10

Use a canning jar lifter to put the jars into a boiling water bath and set a ten-minute timer. Water must cover the jars by at least one inch.

Step 11

When the timer sounds, remove the jars onto a cooling rack with a canning jar lifter and let them cool without touching or moving.

Step 12

Refrigerate or freeze any jars that do not seal.