Remove the stem and seeds from the bell pepper. Trim the stems from the jalapenos. For less heat, remove seeds and membranes from half or all of them.

Add the peppers to a food processor or high-powered blender. Pulse 3–5 times, just until finely diced (avoid over-blending into a puree).

Pour the pepper mixture into a large pot. Stir in the apple cider vinegar and bring to a boil over medium heat. Reduce to low and simmer for 15 minutes to soften and develop flavor.

Stir in the sugar and salt. Turn the heat up to medium-high and bring the mixture to a full rolling boil (it should keep boiling even when stirred).

Stir in the liquid pectin and boil for 3 more minutes, stirring constantly. Skim any foam from the surface for a clearer jelly.

Carefully ladle the hot jelly into clean, warm jars, leaving about ¼ inch of headspace. Wipe rims clean and seal.

For canning: Process jars in a boiling water bath for 10 minutes. Cool completely before storing.

For refrigerator or freezer jelly: Skip the water bath. Let cool, then refrigerate up to 1 month or freeze up to 6 months.