18 ounces trimmed jalapeño peppers
1 3/4 cups apple cider vinegar
6 tbsp powdered pectin (45 grams)
6 cups sugar (1290 grams)
Trim tops and ribs out of jalapeño peppers. Leave some seeds for more hotness. Cut into chunks and weigh out 18 ounces.
Pulse in food processor with half of the vinegar, until it is your desired chunkiness. Do not strain.
Using a 3-quart heavy bottomed saucepan, combined the peppers, the additional apple cider, and the powdered pectin.
Bring to a boil, and after one minute, add the sugar. Stir well, then bring to a boil again. Boil one minute before ladling into hot jars.
Process in a boiling water bath for 10 minutes.
Makes approximately 64 – 68 ounces.