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Ingredients
  • 12 medium jalapeño peppers, with ribs and seeds, roughly chopped
  • 1-½ cups cider vinegar, divided
  • ½ cup bottled lime juice
  • 6 cups granulated sugar
  • 2 (3-oz pouches) of Liquid Pectin
  • 1 TB cold unsalted butter
  • 10 drops natural green food coloring
  • 7 (8 oz.) sterile glass canning jars with lids and bands
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