Easy Jalapeno Jam

12 ounces jalapeno peppers, stems and seeds removed

1 cup apple cider vinegar

Blend together in blender or food processor until pureed.

Pour puree into a deep, stainless steel saucepan, and add...

1 cup apple cider vinegar

6 cups granulated sugar

Bring to a boil over high heat, boil 10 minutes.

Stir in 2 (3 oz.) pouches liquid pectin

Boil hard (full, rolling boil) for 1 minute.

Remove from heat, add a few drops of green food coloring (if desired), quickly skim any foam off the top.

Ladle hot jam into hot, sterilized jars, leaving a half inch headspace. Tighten lids on to fingertip tightness and process in a boiling water bath for 10 minutes. Remove from canner and allow to cool and seal.