The last of the jalapenos just went into the pantry as Hot Pepper Jelly. I love the bright green color and the sweet hot flavor of this jelly. I serve it over a brick of cream cheese with crackers. It is especially nice at Christmas showcasing the bright green.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
Combine purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
Ladle hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
NOTE: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.