 | | Directions |
- Sterilized the jars by placing them filled with water in the canner that is half full of water. Add enough water to cover the jars. Bring water to a boil and allow it to boil for 10 minutes. Turn off the heat and leave jars in the hot water until ready to fill.
- Wash lids and rings in hot soapy water. Dry off rings and set aside.
- Place the lids in a small pan and cover with water. Bring to a simmer and then turn the heat off. Leave the lids in the hot water until ready to use. Lid preparation can be done while jelly is cooking.
- Stir all of the ingredients together, except for the pectin, in a large saucepan. Bring them to a full boil. Stir occasionally.
- Once the mixture is at a rolling boil add the liquid pectin and allow it to boil for 1 minute. Continue to stir during this time.
- Remove from the heat and skim off any foam that has developed on top.
- After skimming foam off pour the hot jelly into the hot sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims and threads of the jars. Place the lid on top of the jar and the place the ring on. Do not over tighten the rings.
- Place the jars in a canner that is at least 1/2 full of hot water. Once all the jars are in the canner, add more boiling water until the jars are covered with about 1 inch of water.
- Bring water to a full boil, cover and turn the heat down so that the water is just at a steady boil. Cook for 5 minutes.
- At the end of the cooking time, carefully remove the jars from the canner and place on a dry towel and allow to cool for 12 hours.
- This recipe makes 3 pints or 6 half pints.
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| Ingredients | | - |  | 3 cans diced green chilies (4 oz. cans) |
| - | | 2 to 3 tablespoons finely chopped jalapeñoes |
| - | | 1 cup cider vinegar |
| - | | 1/3 cup lemon juice |
| - | | 1 teaspoon chili powder |
| - | | 1 teaspoon salt |
| - | | 5 cups sugar |
| - | | 1 3 oz. pouch of liquid pectin |
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