Mango and Jalapeno Jelly

Ingredients

• 3 cups ripe mangoes, diced small
• 6 jalapenos, diced small
• 1 1/2 cups cider vinegar
• 6 1/2 cups sugar
• 1 (6 ounce) bottle liquid pectin

Directions

1. 1

   Boil 5 clean jelly jars while making the jelly.

2. 2

   Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.

3. 3

   Allow to cool for ten minutes.

4. 4

   Stir in pectin and boil for 10 minutes or until jelled.

5. 5

   To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.

6. 6

   While still at right angles, allow the drops to"sheet" off.

7. 7

   If they do not come together and sheet off, continue boiling and test again.

8. 8

   Remove the jelly from heat, skim, and allow it to cool.

9. 9

   Carefully ladle into hot sterilized jars.

10. 10

    Clean the outside of each jar around the top with a hot cloth dipped in boiling water.

11. 11

    Seal with sterilized lids.

12. 12

    Enjoy!