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:

Small dice the chilis with or without the seeds. Add to a small sauce pan. Next, add the sugar, apple cider vinegar, and salt and bring to a boil for 5 minutes stirring frequently. Add the pectin a little at a time and simmer for another minute. Put a bit of the jelly in a cold bowl to check the thickness. Add more pectin if needed then in clean sterilized pint mason jar, funnel in the jelly. If desired to can here are some canning instructions.