Long past promised recipes to share. And all that I've learned about canning - !
Red Jalapeno Pepper Jelly (substitutions are in parentheses)
Source: Foodie Bride
1 orange bell (or red or yellow), seeds and stems removed
1 lb red jalapenos, seeds set aside, stems removed (or green, or some green and some red)
1 1/2 c. cider vinegar
1 pinch salt
6 c sugar
3 oz liquid pectin (powder pectin equivalent: 4 teaspoons=1oz)
1 Tablespoon butter
Dry red pepper flakes to taste
Food process peppers for 10-15 seconds. Transfer to LG pot (you will need it) and bring to a boil, then simmer 15-20 min.
Put through fine mesh sieve to separate pulp and you need to have 1 cup of liquid. Simmer longer if necessary.
Return liquid to pot, add back in some or all of the seeds and pulp for spicier jelly (I added back in about 70% and tasted as I went), add salt and sugar and stir constantly until dissolved.
Bring to a rolling boil -- one that cannot be stirred down -- boil 1 minute longer and add the butter and pectin, stir well. Let boil 3 min as complete recipe.
Jars need to be hot and sterile and ready to go. Ladle hot liquid leaving 1/4" for expansion. Put in a water bath for 10 minutes with lids and rings put on snugly but not too tight. Remove carefully from water and cool completely on a counter top rack. Tighten ring down.
To check seal: When the jar completely cools, push down slightly in the center of the cap. A well sealed jar will not pop back or have any give. Jars without a good seal should always be refrigerated.
(I double the recipe; it makes 14 or so jars)
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