Ingredients

 

1 large green bell pepper
12 Jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch of salt
4 1/4 cups of sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

 

Directions

1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender.  Process until finely chopped.  This can be done in batches, if the peppers don't fit.

2. Transfer the peppers to a large saucepan, and stir in the cider vinegar.. Bring to a boil, and let simmer for 15 to 20 minutes.  Strain the mixture through at least 2 layers of cheese cloth, and discard pulp.  You should have about a cup of liquid.

3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat.  When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.

4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace.  Seal jars in a hot water bath.  Refrigerate jelly after seal is broken.