You can either use this for the freezer canning jars or the regular ones.
What you will need
3/4 pound of Jalapenos rinsed with the stem cut off and deseeded
2 red bell peppers rinsed with the stem cut off and deseeded
2 cups of vinegar any kind
6 cups of sugar
3 packs of pectin dry or liquid
you might need some clear jel or cornstarch to thicken it a little more if you want it thicker.
This usually makes about 6-8 8oz jars.
Take all your peppers and put them in a blender with one cup of the vinegar and puree. Put mixture in a large pot with the 2nd cup of vinegar and 5 cups of the sugar or all 6 if you are using liquid pectin, cook on med heat. Mix remaining cup of sugar with dry pectin and then add to the jalapeno mixture. Bring to a boil but watch it!!!! I had mine boil over and it was not fun to clean! Once it come to your desired thickness ( use a metal spoon that is sitting in ice water to test it) skim the foam off the top and start filling your sterilized canning jars. If it is not thick enough for your liking use a little cornstarch or clear jel mixed with water. Use a little at a time until thick. You will want to process them in a water bath for 10 min. You want at least 2 inches of water above the jars. Soon I will put a tutorial on how to can. In this pic I only used Jalapenos but I like putting red pepper in for color:)
We use this on bacon wrapped quail as a glaze or just over cream cheese with crackers. I will be selling some soon if you don't want to make it your self:)
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