Jalapeno Jelly

12 oz. (about 12 medium) jalapeno peppers, seeded and coarsely chopped
2 c. cider vinegar, divided
6 c. sugar
6 oz. liquid pectin (the entire box, use both packs)
Puree peppers in food processor or blender with 1 cup of the cider vinegar until smooth. Do not strain. Combine puree with remaining vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue a hard boil for 1 minute stirring constantly. Remove from heat. Pour immediately into sterilized jars and cap with sterilized lids. I don't do the hot water bath but Ball recommends that you do. If using a hot water bath, then process jelly for 15 minutes. Refrigerate any jars that don't seal within 12 hours.

Makes approx. 6 (8 oz.) jars. Serve jelly on crackers with cream cheese.