Jalapeño Jelly

Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender.

Process until finely chopped.

This can be done in batches, if the peppers do not fit.

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 cheesecloth, and discard pulp.

You should have about 1 cup of liquid.

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.

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

Seal jars in a hot water bath.

Refrigerate jelly after seal is broken.