Paula Deen's recipes for sweet jalapeño pepper jelly begins by finely mincing 3/4 cup chopped green bell pepper and 1/4 cup chopped hot green pepper in a food processor. Put peppers, 1 1/2 cups of apple cider vinegar and 6 cups of sugar into a saucepan. Bring the mixture to a boil. Remove it from the heat, and add 4 ounces of pectin and four of drops green food coloring.
Divide the pepper jelly among six sterilized 1/2-pint canning jars, and seal using USDA guidelines.
For another jalapeño jelly recipe, process one large red bell pepper, one large green bell pepper and 10 jalapeños until finely shredded. Put the peppers into a large pot. Add 1 1/2 cups of white vinegar, 1/2 teaspoon of salt and 5 to 6 cups of granulated sugar. Bring the mixture to a boil, and then continue cooking it for 10 minutes. Stir frequently.
Add one 3-ounce pouch of liquid fruit pectin. Boil the mixture for one more minute, and then take the pot off the heat. Pour the jelly into four warm, sterilized 1-pint canning jars. Leave 1/4 inch of space at the top.
Cover each jar with a lid and ring. Place jars in a water bath canner for 10 minutes. The jelly is fully set, but still soft, in one to two days.