Remove the stem and seeds from the bell pepper. Add to a high powered blender or food processor.
Remove the stems from the jalapenos. Add to the blender. Pulse 3 to 5 times or until the peppers are diced finely.
Pour the peppers into a large pot. Stir in the apple cider vinegar. Bring to a boil. Reduce the heat and simmer 15 minutes.
Stir the sugar and salt into the pan. Increase the heat to medium high and bring to a full boil. Stir in the pectin and cook 3 additional minutes.
Pour into clean jars. Process the jars or store in the refrigerator and eat immediately.
Notes
For a less spicy version, remove the seeds from the jalapenos before adding to the blender.Thank you to the commenter who shared that this recipe gets about 9- 4oz jars of jelly.