Step 1

Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.

Step 2

Scoop out the peppers and add to a large pan.

Step 3

Add sugar, vinegar, lime juice, and salt.

Step 4

Bring to a boil then reduce heat to low and simmer for about 10 minutes.

Step 5

Strain out the jalapeno peppers and return the mixture to the pan.

Step 6

Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.

Step 7

If using food coloring, add it now and stir.

Step 8

Ladle the hot liquid into clean jars and screw on the lids.

Step 9

Cool overnight in the refrigerator. The mixture will solidify into jelly.