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Ingredients

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Directions

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  • Combine sweet and jalapeno peppers, vinegar, water and salt in blender. Whirl until finely chopped, about 1 minute.

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  • Boil sugar and pepper mixture in large pot 4 minutes. Remove from heat. Cover; let stand for 20 minutes.

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  • Boil another 4 minutes. Add lemon juice; boil 2 minutes. Add pectin. Boil 1 minute, stirring.

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  • Remove from heat. Pour into canning jars, sterilized according to manufacturers instructions; leave 1/4-inch of headspace at top of each; seal jars. Store jars in refrigerator up to 6 months. Makes about 6 cups. (Nutrition facts are for 1 tablespoon.)

Tips

If you prefer a thinner jelly, cook it for a slightly shorter time. Also, wear rubber gloves when working with hot peppers.

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