Thanks for this idea! Tried the following amalgamation of recipes from various web sites and had good success for first-timers. As first-timers, we bought the equipment shown in
http://canninggranny.blogspot.com/p/water-bath-canning-for-beginners.html. Also appreciated the pectin discussion in
http://foodbycarrie.blogspot.com/2012/07/jalapeno-jelly-8-half-pint.html.
Jalapeno Jelly (mild)Six 8-oz canning jars
15 red jalapeno peppers, veins and seeds removed (leave 'em in for "medium")
1 cup apple cider vinegar (white vinegar should also work)
Blend together in food processor until pureed.
Prepare canning pot, jars, screw tops and frypan to hold lids. Place empty, open jars on rack in canning pot to ensure water is deep enough to cover by ~1.5”.
When canning pot starts to boil, reduce heat, remove and drain jars and pour enough hot water into frypan to cover lids.
Pour puree into Dutch oven (high sides keep foam off the heating element), and add...
1 cup apple cider vinegar (again, white vinegar should also work)
Small (~1/8” thick pat) amount of butter to minimize later foaming
Immediately whisk in 1 pkg. (1.75 oz.) Sure-Jell dry pectin
Bring to a boil over high heat, stirring often
Keeping heat on high, add 5 cups granulated sugar and whisk well to dissolve.
Bring to full, rolling boil (you are there when mixture starts to foam) for 1 minute.
Remove from heat and quickly skim any foam (if any) off the top with a metal spoon. (Didn't have any foam to speak of, maybe due to use of butter)
Ladle hot jam into jars, leaving a ¼” headspace.
Wipe rim of jars with damp cloth to remove jelly.
Place lids on jars, and tighten screw tops to fingertip tightness.
Place jars back in canning pot, bring water to a boil, and maintain a light boil for 10 minutes.
Remove from canner and allow to cool and seal.
Listen for the PING of each successfully sealed jar!
Once jars have sealed, they can be turned upside down (and back to right side up, and back...) as needed, while the jelly sets, if the pepper pieces are concentrating in one end of the jar.
Made a somewhat spicier batch with
2 large orange bell peppers, veins and seeds removed
5 red salsa peppers and 5 red cayenne peppers, including veins and ~1/2 seeds. Might leave in all the seeds, or replace the bell peppers with spicier varieties, for the next batch. :)