Wash and drain the peppers. Remove the stem and de seed them. You could leave few seeds if you like your jelly a little bit extra spicy. I skipped this step, since I used peppers from last year that were frozen. So I never had a chance to remove the seeds. The peppers were frozen with the seeds and hence in mu jelly they went in with the seeds (the jelly ended up being quite spicy though). So I would highly suggest that you remove the seeds at least for the most of the pepper. Also do wear gloves when working with the peppers, especially if you have kids around you. We might be tempted to lift them or wipe their face and forget that our hands dealt with hot peppers (been there, done that).

Puree the peppers with the cider in a blender.

Combine the puree and the sugar in a large sauce pan. I would use a non aluminum sauce pan just because the vinegar is acidic.

Bring the mixture to a boil, stirring frequently. Let it boil for 10 minutes.

Now stir in the liquid pectin and bring it to a rolling boil again. Boil hard for 1 minute then stirring constantly. At this stage add the food coloring, if using to bring it to your desired color.

Ladle hot jelly into jars. If canning the jellies, follow your manufacturer’s instructions to can them. But from my experience this jelly remains fresh in refrigerator for about 6 months.

Allow the Jalapeno Jelly to cool entirely so that they can set well.