As exotic as this jelly looks and tastes, it's actually rather easy to make as far as jellies go. I'm going to keep a couple secrets to myself as to how I get it to look so beautiful, but here's the recipe for you to enjoy ~ you can find it at surejell.com or on the insert of recipes that come inside a box of pectin.
Jalapeno Pepper Jelly
1 lb. jalapeno peppers
2 c. water
1 c. apple cider vinegar
4 c. sugar
10 or 12 4-oz. jars...love these cute little quilted ones
Stem and halve peppers (I highly recommend wearing gloves and maybe even eye protection. I know this sounds silly, but when you are heaving and coughing and eyes crying like a waterfall, you won't think it's silly). Chop or grind peppers. Combine peppers, water, & vinegar in a large pan and bring to a boil. Reduce heat; simmer, covered, for 15 minutes. Measure 3 cups of the juice. You may filter juice only by sifting through a cheesecloth, or you can leave it how it is with jalapeno chunks. Mix the 3 cups of juice with sugar, bring to a rolling boil. Add one box of pectin and continue to boil for 2 minutes. Pour the thickened liquid into sterilized jars, place lids and rings onto jars. Boil in water bath for 8 minutes. Makes 5 cups or 10 half cups. Enjoy with a mellow cheese and crackers, as a spread to cook over chicken breasts, or on a warm, wonderful piece of fresh bread.