Jalapeño Rhubarb Jelly

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  20 jalapeños
  
  4 large stocks rhubarb
  

  3 C. apple cider vinegar

  1 tsp. salt

  12 C. sugar

  2 pouches Certo LIQUID fruit pectin

  gloves

  
  

  • Wearing gloves, de-seed the jalapeños, and finely chop them, finely chop the rhubarb next.  
  • Place the peppers in large pot with vinegar, salt, and sugar.
  • Let come to a boil, and than boil for 10 minutes, stirring often.
  • Add Pectin and let come to a hard boil for 1 minute.
  • Fill canning jars using a funnel.
  • Place in a water bath for 10 minutes, allow 24 hours to set.