Step 1

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 2

Chop off the stems, remove the seeds and chop the jalapenos {wearing gloves of course}.  Once you’ve done that, toss the peppers in a blender with 1/2  cup cider vinegar and puree until smooth {I like mine to have little chunks}.

Step 3

Next, combine the puree with remaining 1/2 cup cider vinegar and add sugar in a heavy pot and bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Step 4

Add liquid pectin, and continue to boil for 1 minute, stirring constantly.

Step 5

Remove from heat. Add food coloring, and skim any foam.

Step 6

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}

Step 7

Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely.

Step 8

After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.