Jalapeno Jelly

(makes about 6 half-pint jars)

10 jalapenos
2 cups vinegar
6 cups sugar
2 pouches liquid pectin

Remove ribs and seeds from jalapenos and puree peppers in a blender or food processor. Combine with vinegar and sugar and bring to a full rolling boil. Add liquid pectin, return to a boil, and boil hard for one minute. Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes