Jalapeno-Lime-Garlic Jelly

Ingredients

• 1 lb jalapeno
• 6-8 garlic cloves
• 3 limes, zested and juiced
• 5 cups sugar
• 2 cups apple cider vinegar
• 2 liquid Certo (packets)

Directions

1. 1

   Sterilize 8 pint sized jars and lids.

2. 2

   Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.

3. 3

   In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.

4. 4

   The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).

5. 5

   In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.

6. 6

   Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.

7. 7

   Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.

8. 8

   Should set within 24 hours and then they're ready to be enjoyed.