1/4 c. chopped jalapeno peppers
1 1/2 c. chopped green pepper or 3/4 c. each red and green pepper
6 1/2 c. sugar
1 1/2 c. vinegar
1 bottle (2 packetts) liquid pectin
1/2 tsp. salt

Finely grind or process in food processor the jalapeno peppers. Mix jalapeno and green peppers, sugar, and vinegar. Bring to a brisk boil and boil 3 minutes. Add pectin and boil 1 minute more. Remove from heat and let stand 5 minutes. Skim and put in hot, clean jars. Seal.

Note: I remove seeds from jalapeno peppers. If you like your jelly super hot, leave seeds in pepper.