Jalapeno Jelly

We love this jelly on Ritz crackers, with or without cream cheese!
From Ball Blue Book Guide to Preserving (100th anniversary edition):

Jalapeno Jelly
Not a true jelly, because the pepper puree is in the finished product, but the product is nearly transparent anyway.
3/4 lb. jalapeno peppers
2 c. cider vinegar, divided
6 c. sugar
2 pouches liquid pectin
(optional green food coloring)

    Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar in a food processor or blender.  Combine puree, 1 c. vinegar, and sugar in a large sauce pot.  Bring to a boil; boil 10 minutes, stirring constantly.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat. Skim foam if necessary.  Stir in a few drops of food coloring, if desired.  Ladle hot jelly into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 15 minutes (10 min. sea level + 5 min. for 1,,001-6,000 ft. altitude) in a boiling water canner.
    Note: When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.
    Yield: about 5 half pints.