Jalapeno Jelly

4 large banana peppers (or 1 large bell pepper)
12 large jalapeno peppers
1-1/2 cups apple cider vinegar
1/4 tsp salt
4-1/4 cups granulated sugar
3 ounces liquid pectin
4 jalapeno peppers, finely chopped

Combine banana and jalapeno peppers in bowl of food processor and process until finely chopped. Transfer peppers to a large saucepan and stir in cider vinegar. Bring to a boil and let simmer for 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. Save liquid.

Return liquid to the saucepan and stir in salt and sugar until dissolved. Bring to a boil. When mixture comes to a rolling boil (that cannot be stirred down), boil for one minute, then stir in liquid pectin.

Stir in the remaining chopped jalapeno peppers and lade into sterile jars, leaving 1/4-inch headspace. Seal jars in hot water bath.

Makes about 4 half-pint jars