My first time making jalapeño jelly and it was a hit! Josh’s grandpa makes it all the time but I finally made some myself. We went to the farmer’s market last weekend and I bought a pound of peppers for this sole purpose!

Please note- either wear gloves when handling peppers or wash your hands immediately after!

Ingredients (for one 20oz mason jar)

• 1lb jalapeños
• 2 cups sugar
• 1/3 cup apple cider vinegar
• 1/3 cup water
• 1 packet pectin

Directions

• On a cutting board, slice jalapeños and remove seeds. Chop finely or add to food processor and dice- DO NOT puree them
• In a pot, add all ingredients and bring to a boil. Stir often until consistency is jelly-like
• Wait for the jelly to cool before adding it to your mason jar
• Lasts for one week in the fridge (unless you want to can them)