Yield: 6 half pints
6 Green Chiles (Hotness to your preference)
6 Cups Sugar
1-1/2 cups Cider Vinegar
Cheesecloth
6 ounces liquid pectin
6 drops green food coloring
Wash and mince chiles. Combine Chiles, sugar and vinegar in a large saucepan or kettle and boil mixture at high heat for 5 minutes.
Pour boiled mixture through cheesecloth to remove seeds. Return mixture to saucepan or kettle.
Add Pectin and food coloring to mixture and boil for 1 minute. Skim off any foam that may have formed.
Pour mixture into hot, sterilized half pint canning jars. Seal according to manufacturer’s directions.
Process jars in a boiling water bath for 5 minutes. Test seal when cooled.