10 jalapeno peppers
1 cup white vinegar
2 ½ Tablespoons powdered pectin
4 cups sugar
Cut the peppers and remove the seeds and pith. Either mince or put the peppers in a food processor to grind them up. Add the vinegar and the peppers into a small stockpot and add the pectin. Stir well and bring to a boil.
Turn down to a simmer and slowly add the sugar and stir well. Turn heat back up and bring mixture to a boil for about 5 minutes. Let simmer for about 5 minutes. Turn off and cool a bit to add to jars or containers. Refrigerate uncovered for 4 to 5 hours. Cover after it is completely cool. Keeps for about 4 weeks with refrigeration.