Paula Deen's recipe for pepper jelly with jalapeno is available on FoodNetwork.com and PaulaDeen.com. The recipes on both websites are the same, but the version on Food Network provides more information about jar sterilization.
The jalapeno jelly recipe calls for 3/4 cup of chopped green bell pepper, 1/4 cup of chopped jalapenos, 1 1/2 cups of apple cider vinegar, 6 cups of sugar and 4 ounces of pectin. The cook may also add 4 drops of green food coloring to enhance the appearance of the jelly. The process involves mincing the bell pepper and jalapenos in a food processor before incorporating them with the apple cider vinegar and sugar, and then bringing the mixture to boil in a saucepan. The cook then turns off the heat and stirs in the pectin and food coloring before storing the jelly into sterilized jars.