Fresh peppers will keep up to one week when stored whole and unwashed in a paper bag in the refrigerator. The peppers can also be frozen up to three months.

DIRECTIONS

• After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.


• Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.


• Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.


• Skim foam, if necessary, and stir in a few drops of food coloring, if desired.


• Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Green Jalapeño chili peppers are an excellent source of vitamin C and contain copper, magnesium, vitamins A, E, and K, folate, manganese, fiber, potassium, and iron. The peppers also contain capsaicin, which is the chemical compound that triggers the brain to feel heat or spice. Capsaicin has been shown to have anti-inflammatory properties and can help aid in digestion.