Jalapeño and Serrano Jelly

Makes one pint mason jar

Ingredients:

8 mild jalapeños (deseeded if desired)

2 Serranos (deseeded if desired I us for heat)

2 cups sugar

1/2 cup apple cider vinegar

3 oz pectin

Directions:

Prepare the chilis by removing the stems and finely dicing them. Leave the seeds in for extra heat or remove them for a milder jelly. Add the chopped chilis to a small saucepan.

Add the sugar, apple cider vinegar, and salt. Bring the mixture to a boil over medium heat and cook for about 5 minutes, stirring frequently to help dissolve the sugar and release the flavors from the chilis.

Slowly add the pectin, stirring constantly to prevent clumping. Continue simmering for another minute, then remove from the heat.

To test the consistency, spoon a small amount of the jelly onto a chilled plate or bowl and allow it to cool briefly. Check the thickness and adjust with additional pectin if needed.

Once the jelly has reached your desired consistency, carefully transfer it into a clean, sterilized pint-sized mason jar using a funnel. Allow it to cool before sealing and storing.

If you would like to preserve the jelly through canning, follow proper water-bath canning procedures and process according to safe canning guidelines.