Jalapeno Jelly

Wow, sorry guys. Life got kinda' hectic there for a while, but we're all settled into the new house now and I'm ready to start canning the summer bounty that is upon us! As today happens to be National Can-it-Forward Day, I thought it would be a great chance to get back in the swing of things. Canning in my "new" kitchen is so relaxing now that I have space to work. I expect to be canning a lot more often now, especially for a new start-up project my friend, co-worker, and fellow mom Matteson McCay have recently begun- Jammin' Mamas. So far we have successfully sold Strawberry Preserves and Mango Jelly. I have a feeling this Jalapeno Jelly is going to be a big hit, too!

Recipe taken from Ball Blue Book Guide to Preserving:

6 1/2 pint sterilized jars, lids and rings
3/4 lb jalapenos, seeded and chopped
2 cups apple cider vinegar
6 cups sugar
2 pouches (1 box) liquid pectin

Puree jalapenos with one cup vinegar in food processor. In a medium pot, add puree to the remaining cup of vinegar and sugar and bring to a simmer for ten minutes. Add pectin and bring to a rolling boil for one minute. Ladle into jars, wipe rims, attach lids and rings and process for ten minutes.

Serve over Philadelphia Cream Cheese with Ritz crackers.