Ingredients
12 oz. of Chopped Jalapeno Without the Seeds
2 cups Cider Vinegar
6 Cups of Sugar
6 oz. of Liquid Fruit Pectin
Preparation
Combine jalapenos, sugar, and vinegar in pan (thick bottomed) and bring to a slow boil. Add in pectin and bring to a rolling boil for approximately 10 mintues. Either finish by cold packing in hot water bath for 10 minutes or by pouring into containers and allowing to cool then refridgerating.
