|Canned jalapeno||5 Medium|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper/Additional green bell pepper||1⁄4 Cup (4 tbs)|
|Sugar||6 Cup (96 tbs)|
|Cider vinegar||2 1⁄2 Cup (40 tbs)|
|Liquid pectin||6 Ounce (2 Pouches, 3 Ounces Each)|
Wearing rubber gloves, rinse jalapeno chiles; discard stem ends, any bits of blackened skin, and about half the seeds.
Chop jalapenos (you should have 1/4 cup).
In a blender or food processor, whirl jalapenos, green bell pepper, and red bell pepper until finely ground (or put through a food chopper fitted with a fine blade).
Put ground vegetables and any juice in a 5- to 6-quart pan; stir in sugar and vinegar.
Bring to a rolling boil over high heat, stirring constantly.
All at once pour in liquid pectin, return to a rolling boil, and boil for 1 minute, stirring constantly.
Remove from heat and skim off foam.
Pour hot jelly into about 7 hot sterilized 1/2-pint canning jars, filling to within 1/4 inch of rims.
Wipe off rims; top with scalded lids, then firmly screw on bands.
Let cool on a towel away from drafts, then test seal of each jar by pressing lid.
If it stays down, seal is good.
If it pops when pressed, there's no seal; store unsealed jelly in the refrigerator.