Jalapeno Jelly

*** Listen Here People: Do NOT discount this recipe if you don't like spicy things. Don't do it. Just DON'T DO IT! I have a FRAGILE tongue and I baby my tastebuds and even I love this. Please, make it. Try it. It will NOT disappoint you!***

This jelly sounds so spicy! In truth, I made it for my husband and never even opted to tastetest it myself. Then, I had some company who I knew loved SPICY things, so I brought out a jar, never intending to actually try it. But they gushed and gushed-eventually, I couldn't help myself. It is a teeny bit sweet and if eaten on it's own has a teeny bite at the end. BUT-if you put it on a cracker slathered with some cream cheese, there isn't any BITE at all-just sweet with incredible flavor!

Not to mention, it is handy to have on your shelf for unexpected company and it pretty enough to give away as gifts!

Here is the recipe, taken from the Ball Blue Book

3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green food coloring, optional

Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in a food processor or blender. Combine puree, 1 cup vinegar and sugar in large saucepot. Bring to a boil, and boil for 10 minutes, stirring constantly. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, again, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a hot water bath canner.

Note: Wear rubber gloves when cutting or seeding hot peppers-and never ABSOLUTELY never rub eyes-if if they might turn all watery. ;-()