4 jalapeñosseeded, cored chopped in small 1/8-1/4 inch square pieces
Measure 1 cup of the red peppers and ½ cup of the jalapeños and grind in a food processor.
In a saucepan add 1 and ½ cups apple cider vinegar, 5 cups of sugar and I like to add a pinch of salt.
Cook on medium heat for 3 minutes until everything is dissolved.
Remove from heat and let it cook for 5 minutes, stir in one package of liquid pectin and stir.
Let the mixture cool for two more minutes and stir again for a full minute.
Pour into sterilized pint jars or wide mouth half pint jars and wipe off the glass rims before you put on the clean seal and rings that have been checked first and put into hot water (not boiling) for 30 seconds.
This recipe does require hot water processing for 10 minutes. Let the jars sit undisturbed until the seal is made. Check the seal one they have cooled and label and date Check the jars before opening. If there is not a good seal or mold do not even Taste them.
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