Freezer jalapeno pepper jelly
Makes 8 pints
6 cups jalapeno peppers, sliced in half lengthwise and seeds removed (leave a few to add heat)
1 1/4 cups apple cider vinegar
1.75-ounce box pectin powder
5 cups sugar
Freezer safe jars with lids, washed
Place peppers and apple cider vinegar in a blender or food processor and pulse into small pieces, but don’t puree.
In a large saucepan, combine the jalapeno-vinegar mixture and pectin. Heat until boiling and add sugar. Bring back to a boil and boil for 1 minute, stirring constantly.
Remove from heat and ladle into freezer safe jars. Screw on lids and cool completely to set. Refrigerate for up to a month or store in freezer for up to a year.