Pepper Thoughts: Plan the Heat
1) For heat, red is better. The more markings are usually hotter as well.
2) Remove all the seeds/pith pop for a mild Jelly or leave all the seeds if you enjoy a little hurt.

Jar Setup.
Get jars (6 x 8oz) and bath container ready for the transfer.

Pepper Process
Chop up green peppers and jalapenos and remove the stalks (and some seeds/pith to reduce heat). Use a food processor to finish the chopping if available.

It is recommended to drain the excess water with a strainer. This will assist with jelly setting later.

Pepper Pots
Use a 6 quart pot and place in chopped peppers. Stir in vinegar and bring to a boil. Mixture will start to foam a little then stir often (about 15 min).

Jelly or Jam (Optional)
Strain out a portion of pepper pulp.
For a thicker jam, leave the most of it in.

Pectin Pour
With liquid in the saucepan, stir in sugar, salt. Make sure we are at a rolling boil then add the pectin packet (about 2 min). Remove from heat

Ball-Jar Bath
Pour mixture into jars with 1/4 inch space at the top. Place jars into warm water bath (about 10 min). Then place in the fridge to set (2-4 hours)