Ingredients Jump to Instructions ↓

  1. 4 Jalapeno peppers - seeded, chopped

  2. 1 cup 146g / 5.1oz Diced New Mexican red peppers

  3. 2 cups 474ml Cider vinegar

  4. 4 cups 792g / 27oz Sugar

  5. 6 oz 170g Liquid pectin

Instructions Jump to Ingredients ↑

  1. In a heavy 2-quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool.


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