• 12-16 jalapeno peppers, chopped
• 2 additional jalapeno peppers, diced and seeded
• 4 -1/4 cups granulated sugar
  
• 1-1/2 cups apple cider vinegar
  
• 4 ounces liquid pectin
• pinch salt
  

Cooking Directions

1. To a sauce pan, add chopped jalapeno peppers an cider vinegar.
2. Bring it to a boil then reduce heat to low. Simmer 15 to 20 minutes.
3. Strain the mixture through at least 2 layers of cheesecloth and remove the pulp.
4. Add strained liquid back into saucepan. Stir in salt and sugar. Mix to dissolve.
5. Increase heat and boil about 1 minute. Stir in pectin.
6. Add diced jalapeno peppers and mix.
7. Add mixture to sterile jars leaving 1/4 inch headspace.
8. Seal jars in a hot water bath and refrigerate.

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