As asked, today’s batch of Jalapeno Jelly (with a couple Buena Mulata’s tossed in):
As you can see I’m a bit lazy and don’t bother to remove the seeds, but then the point was the hot peppers. I modified THIS recipe to make this. I use Ball’s low sugar pectin, so it only requires 4.5 cups of sugar instead of 6 cups, and I always have to use extra pectin (the entire 4.7ounce jar, the recipe tells you to use about 3/4 of the jar anyways if you measure it out) or it doesn’t set up right. And I replace the pound of green peppers with a pound of red ripe hot peppers.