My jalapeno jelly was good enough last year to warrant another go at it so I looked around for recipes and found this one. I have several pepper varieties so I adapted the recipe for the ones I wanted to use.The recipe called for a total of three cups of chopped peppers so I stuck with that. My recipe used one green bell, three red Anaheims, five or six ripe jalapenos, six or seven red serranos, and two habs. The habs I didn’t run through the blender, I just boiled them with the rest and then pulled them out before jarring. Yeah, I chickened out. I had more peppers chopped than the recipe wanted and I ended with seven half pints to process.Every jar sealed, I did find one jar with a chip in the rim when I ran the damp paper towel around it just prior to putting the lids on so I hurried to swap jars out, I usually sterilize more jars than I think I’ll need just to be on the safe side. I had a small taste of the hot jelly left over and there is a nice tang to it. I think I could have used those two habaneros without it turning out too hot.I left a few chunks of pepper for the texture rather than smoothing it all out in the blender. I think it’s jelling pretty well. This is the first time I’ve used liquid pectin. I’ll open a jar soon to try it. I’m optimistic!