Originally posted by: Vic
Jalapeno Jelly from Kerr Home Canning and Freezing Book (GF insisted I credit her source

)
3/4 pound whole jalapeno peppers
6 cups sugar
2 cups cider vinegar (5% acidity)
1 3-ounce pouch liquid pectin
10 drops green food coloring, if desired
Wash and halve jalapeno peppers lengthise. Remove stems and seeds. In a food processor or blender, blend peppers and half of the vinegar until smooth. In an 8-quart saucepan, combine sugar, pepper mixture, and remaining vinegar. Bring mixture to a full rolling boil, stirring constantly. Boil hard for 10 minutes, stirring constantly. Remove from heat. Stir in liquid pectin. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in food coloring, if desired. Skim foam, if necessary. Immediately fill hot,
sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and apply screw bands. Process in boiling water canner for 5 minutes.
Yield: 5 to 6 half-pints