Jalapeño Jelly

Instructions

• Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
• Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
• Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• 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.
• Stir in remaining finely chopped jalapeño peppers and ladle into sterile jars leaving 1/4-inch headspace.
• Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.