Hot-Pepper Jelly

From the kitchen of One Perfect Bite...I have, all my life, had the good fortune to find myself in the company of warm and generous women. Today, my thoughts embrace them all in a haze that glows more golden as it's burnished by time. That made selecting a recipe to honor them really difficult. I finally decided that "their" recipe had to be one that could be described using adjectives that would describe their personalities as well. Crazy as it seems, Jalapeno peppers came to mind. I placed hot and spicy on my list of adjectives. Sweet and tart were added when I realized that sugar and a little vinegar could be used to make a jelly that would be interesting and have an element of surprise. Properly made, I knew the jelly would be intriguing and memorable. I also wanted the finished product to shine as brightly as their spirits, so it had to have an amber or golden glow. I knew a jelly such as this would be the choice of intelligent and adventurous spirits, so I settled on the recipe below. If you know anyone who is hot and spicy, sweet and tart, interesting and surprising, intriguing and memorable, intelligent and adventurous and has a spirit that can light a darkened room, you might want to give this recipe a try and share it with them.

Hot-Pepper Jelly
...from the kitchen of One Perfect Bite

3 red jalapeno chiles, seeded and coarsely chopped
3 green jalapeno chiles, seeded and coarsely chopped
1/2 sweet onion chopped
1-1/2 teaspoons celery seed
3/4 cup apple cider vinegar
2-1/2 cups granulated sugar
2 pouches (1/2 cup/4 fl oz. each) liquid pectin

1) Combine jalapeno chiles, onions, celery seed and 1/4 cup vinegar in the bowl of a food processor. Process until finely chopped. Transfer to a large heavy-bottomed saucepan. Add remaining 1/2 cup vinegar and sugar. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat and stir in pectin. Return to medium-high heat and boil for 1 minute longer. Remove from heat and let sit for 5 minutes, skimming off any foam or scum that accumulates.
2) Carefully ladle the hot jelly into hot sterilized jars to within 1/4-inch of tops. Wipe rims clean, top with lids and seal tightly with screw bands. Invert jars on a kitchen towel to cool. Invert jars occasionally as jelly cools. Store in a cool dark place for up to 6 months. Yield: 3 (1/2-pint) jars.

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