Last weekend at my Grandma's house, Todd and I made jalapeno jelly from the peppers in her garden. Turns out, it's pretty easy to make, and it's a lot more tasty than I expected. It was so good, in fact, that we made a second batch to give as gifts (after eating an entire jar in one day).
This is the recipe we used from the Ball Blue Book of Preserving. Here's the gist: Cut the seeds and stems from a bunch of peppers (wear gloves), put them in a food processor with a cup of vinegar, then bring that to a boil with another cup of vinegar and six — yes, six — cups of sugar (no wonder it's so tasty). Let it boil for 10 minutes, then put it in jars.