Step 1

Wash jars, lids and rings in hot soapy water. Fill water bath canner with water and add jars. Bring to a simmer and simmer jars 20 minutes.

Step 2

Cut, stem and seed jalapenos. Chop them fine in food processer with 1 cup vinegar.

Step 3

In a small bowl. mix 1 cup sugar and pectin, set aside.

Step 4

Add jalapeno mixture to large pot with the rest of the vinegar, garlic, salt and 5 cups sugar. Bring to a boil, boil for 10 minutes. Then add pectin and sugar mix., bring back to a boil, boil 1 minute and check set with frozen spoons. If not set, add one tbsp pectin, boil one minute and check set again. Repeat process until jelly is set.

Step 5

Fill hot jars with jelly leaving 1/4 inch headspace, de-bubble, wipe rims and place on lids and rings fingertip tight. Add jars to simmering water bath canner.

Step 6

Process half pint and 4 oz jars for 10 minutes, adjusting by 5 minutes for your altitude.