| • | Combine the green bell pepper and jalapeno black pepper in the blender and blend until fine chopped.
|
| • | Place the black pepper to a large saucepan and stir in the cider vinegar.
|
| • | Bring it to a boil, and allow simmer for about 15 to 20 minutes.
|
| • | Strain the mixture through at minimum 2 layers of cheesecloth and take aside the pulp.
|
| • | Pour the liquid to the saucepan and stir in the table salt and sugar until dissolved.
|
| • | Bring it to a boil on medium-high flame.
|
| • | When it comes to a rolling boil, then again bring in it to a boil for about one minute and stir in the liquid pectin.
|
| • | Stir in remain of the jalapeno black pepper and place the jelly into sterile jars leaving 1/4 inch headspace.
|
| • | Seal the jars in a red-hot water bath and place it into the Refrigerator.
|
