Jalapeño Jelly

1 . Stage

Working in batches if necessary, combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender. Process until finely chopped.

2 . Stage

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

3 . Stage

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

4 . Stage

Return 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 liquid pectin.

5 . Stage

Stir in remaining finely chopped jalapeño peppers, and ladle into sterile jars leaving 1/4-inch headspace.

6 . Stage

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