- 2 cups cider vinegar
- 1 cup finely chopped jalapeno peppers, seeds and ribs removed
- 6 cups granulated sugar
- 2 pouches (3 ounces each) liquid pectin
In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeno peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.
Bring to a boil, cover, and keep boiling for 10 minutes.
Note: 1-pint jars should be processed for 15 minutes.
Makes about 6 half-pint (8 ounce) jars.
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