1 lb. jalapeno peppers
water
1 (3 oz.) liquid pectin (I use Certo)
4 1/2 cups sugar

Remove seeds from peppers (wear gloves when doing this). Put peppers in blender; process until fine. Add enough water to make 3 1/2 cups pulp. Bring to boil and add 1 pouch liquid pectin. Add the sugar and bring to boil again. Boil four minutes. Pour into sterilized jars and seal.

Note: Color changes as it cooks, but will return to normal when it cools.

Submitted by: Kelsey Jones