Homemade Sweet Chili Sauce

• Produce

  • 6 large cloves Garlic
  • 4 Jalapeno, fresh red

• Baking & Spices

  • 2 cups Granulated sugar
  • 4 tsp Salt

• Oils & Vinegars

  • 2 cups Rice wine vinegar

• Liquids

  • 2 1/3 cups Water

• Other

  • • 1/4 cup plus 2 teaspoons Clear Jel canning starch

Found on bellyfull.net

Description

Ingredients

• • 2 cups plus 1/3 cup water, divided
• • 2 cups rice wine vinegar
• • 2 cups granulated sugar
• • 4 teaspoons salt
• • 4 fresh red jalapeño, red Fresno, or red serrano peppers, stems removed, minced
• • 6 large cloves garlic, peeled and minced
• • 1/4 cup plus 2 teaspoons Clear Jel canning starch

Directions

• In a medium-sized saucepan, stir together 2 cups of the water, the rice wine vinegar, sugar, salt, peppers, and garlic; bring mixture to a boil. Boil 5 minutes.
• While the sauce is boiling, whisk together the remaining 1/3 cup of water with the canning starch.
• While stirring the sauce mixture vigorously, pour the canning starch mixture into the pan; keep stirring and bring the mixture back to a boil. Lower heat and simmer for 1 minute.
• Use a ladle to scoop the sauce into 8 ounce glass jars, leaving a 1/4-inch clearance from the top. Use a chopstick to remove any air bubbles and then adjust the level with additional sauce if needed.
• Moisten a paper towel with some vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately.
• Using nonslip tongs, transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return water to a boil and process for 10 minutes.
• Carefully transfer the jars to a wire cooling rack and allow them to cool completely, preferably overnight.
• Wipe jars clean, label, and store in a dark place for up to 1 year. Once opened, the sauce will keep for up to 3 weeks in the refrigerator.