3/4 pound jalapenos, seeded
2 cups apple cider vinegar
6 cups white sugar
2 packages of liquid pectin
8 1/2 pint canning jars, sterilized (instructions below)
Blend jalapenos and 1 cup of apple cider vinegar until smooth.
In a large pot, combine jalapeno mixture, the rest of the apple cider vinegar and sugar over medium heat.
Bring to a boil, and let stand at a boil for 10 minutes, stirring continuously.
Add pectin, and boil for one minute.
Remove pan from heat.
Pour jelly in to sterilized* jars, leaving 1/4-1/3 inch of air at the top of the jar.
Wipe the lip of each jar to remove any extra jelly. A sticky rim will make the jars harder to open.
Lay the lid on the jar and screw on the ring. This will keep the jelly fresh for about a month.
If you want to extend the life of your jelly to a year, submerge each jar in boiling water. Let them bathe for 10 minutes. Remove carefully.
You can put the jars, metal rings and any utensils you will use to can (tongs, funnel, spoon, etc.) in the dishwasher. Do not put the lids in the dishwasher, as the heat will affect the seal and not allow your jars to seal properly. Let lids sit is hot water for about five minutes.
Another method is to hand wash the jars, then bring a large pot of water to a boil. Put jars, metal rings and utensils in the boiling water for 10 minutes. Turn off the stove, and let the water cool for five minutes. Drop the round metal lids in the water, and let sit for five minutes.