Remove stems from all 13 jalapenos chile peppers; discard stems. Leave 4 jalapenos whole and remove seeds from the other 9 jalapenos. Chop the 4 WHOLE jalapenos very fine or puree in blender, then add remainder of the seeded jalapenos; chop medium to fine.
Remove stems and seeds from bell peppers; add to blender.
Add vinegar to blender to help chop and mix together. Puree until coarsely ground and small chunks remain.
In a large non-reactive pot over medium-high heat, add blended pepper mixture; bring to a hard boil. Boil for approximately 10 to 15 minutes, using a spoon to skim off the surface scum. Continue to boil until a cooking thermometer registers a temperature of 220 to 222 degrees F. Remove from heat and stir in lemon juice and granulated sugar.
Place back on medium-high heat and bring back to a hard boil. Add liquid pectin (Certo Liquid Pectin ONLY) and food coloring; again bring back to a HARD BOIL for ONE FULL MINUTE.
Skim off any foam (scum) that develops with a spoon. Remove from heat.
We would generally add some of the strained peppers to the jelly after straining. This worked well because the jelly was nice and clean looking (clear red or clear green). The strained pepper added makes it have great color and appeal. Ten (10) drops of food coloring did not seem to be all that much, so we have added more at times, and just added it according to what it looked like.
Have hot sterile 1/2-pint jars and lids ready.
Carefully and quickly strain hot jelly into hot sterilized jars, leaving 1/4-inch head space. Add some of the chopped peppers if desired for more color; mix in jars with spoon or fork. Wipe any spilled jelly from jar rims. Center lids on top of jars and tighten screw bands securely, but not as tightly as possible.
Test seal, after cooling, with finger. If middle pops up when pressed, jar is not sealed.
We usually strained the jelly after coming off the stove as we were putting it in the jars. There were times when we did not have a chance to strain it because it was setting up so quickly. This was probably due to the fact that there was less liquid in the pot.
Yields approximately 6 each 1/2-pint jars.
Use only 1/2-pint jars to avoid a weak gel that may result with larger jars due to residual heat during cooling.
Only use sterilize jars for jams and jellies. Wash the containers in hot, soapy water and rinse. Sterilize the jars by boiling them 10 minutes, then keep the jars in hot water until they are used. Keeping them hot will prevent the jars from breaking when filled with the hot product.
Wash and rinse all canning lids and bands. Treat the lids as directed by the manufacturers. Lids can be used only once.
Prepare only one recipe at a time because double batches may not gel properly.
Jalapeno Pepper Jelly Recipe: https://whatscookingamerica.net/Sauces_Condiments/JalapenoJelly.htm