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