Homemade Jalapeno Jelly Story

HOMEMADE JALAPENO JELLY

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[{"selector":"#anim-ee2efc13-10a6-431a-9fea-e043a6b05752","keyframes":{"opacity":[0,1]},"delay":250,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] In food processor, finely chop peppers. Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.

[{"selector":"#anim-8b4918c1-d686-4ece-9cc9-d2b550daedc2","keyframes":{"opacity":[0,1]},"delay":250,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Add Certo pouch and boil 1 more minute. Fill canning jars. Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel'.

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