Jalape?o Jelly

Step 1
Combine green bell pepper and 12 whole jalape?o peppers in a food processor or blender, working in batches if necessary; process until finely chopped.

Step 2
Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

Step 3
Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

Step 4
Return liquid to the saucepan; stir in 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 liquid pectin.

Step 5
Stir in remaining finely chopped jalape?o peppers and ladle into sterile jars leaving 1/4-inch headspace.

Step 6
Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.