2 pounds Hatch Peppers
, roasted, peeled, and seeded
4 cups Cider Vinegar
12 cups Sugar
4 (3 ounces each) pouches Liquid Pectin
Blend Chile and cider vinegar in blender to a course texture. Leaving some small bits of Chile. If necessary do in batches.
Combine Pepper mixture and sugar in large saucepan.
Bring to a boil; boil 20 minutes, stirring constantly.
Stir in liquid pectin. Return to a boil. Boil until jell state appears.
Ladle hot jelly into hot jars leaving ¼ inch headspace.
Process 10 minutes in a boiling water canner.
Recipe from Hatch Chile Cookbook