– Wash and drain the peppers. Remove the stem and de-seed them. You could leave a few seeds if you like your jelly a little bit extra spicy. I skipped this step since I used peppers from last year that were frozen. – Puree the peppers with the cider in a blender.
– Combine the puree and the sugar in a large sauce pan. I would use a non aluminum sauce pan just because the vinegar is acidic. – Bring the mixture to a boil, stirring frequently. Let it boil.
– Now stir in the liquid pectin and bring it to a rolling boil again. Boil hard for 1 minute then stirring constantly. At this stage add the food coloring. – Ladle hot jelly into jars. If canning the jellies, follow your manufacturer’s instructions to can them.
– Allow the Jalapeno Jelly to cool entirely so that they can set well.