Ingredients:

12 oz. jalapeno peppers, stemmed, seeded, and deveined

2 cups cider vinegar, divided

6 cups granulated sugar

2 pouches (6 oz total) liquid pectin

1.  Prepare canner, jars, and lids.
2. In a blender or food processor fitted with a metal blade, puree peppers and 1 cup of vinegar until smooth.
3. In a large, deep stainless steel saucepan, combine pepper puree, remaining 1 cup vinegar and sugar.  Bring to a boil over high heat and boil, stirring constantly for 10 minutes.  Stir in pectin.  Boil hard, stirring constantly for 1 minute.  Remove from heat and quickly skim off foam.
4. Quickly pour hot jelly into jars, leaving 1/4-inch headspace.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool, and store.

You could bypass the water bath canning process by sharing some and keeping the rest in your refrigerator.  It should keep for at least a month.