Paula Deen has a simple jalapeño jelly recipe that takes less than 20 minutes to complete. To make it, gather a green bell pepper, a couple fresh jalapeños, apple cider vinegar and sugar. Also have pectin, green food coloring and six 1/2-pint canning jars with lids available.
To make this jelly, place 3/4 cup of chopped green bell pepper and 1/4 cup of jalapeño in a food processor and finely mince it. Combine the pepper mix with 1 1/2 cups of apple cider vinegar and 6 cups of sugar in a saucepan. Bring it to a boil, remove from the heat and add the pectin and food coloring. Pour it into the sterilized jars, and seal them.
It is very important to sterilize the jars properly before use. Check for chips or cracks in the jars before starting, and wash all the jars and lids in hot, soapy water. Rinse them well, and boil the lids and jars in a large pot for about 15 minutes. Remove the jars and lids with sterilized tongs.
The general rule is to place hot preserves, such as the jalapeño pepper jelly, into hot jars, so the jars should not be totally cool before using them. To ensure the food is safe, it is important to follow all instructions when it comes to canning.