Set out a large food processor. Place the seeded bell peppers and jalapenos in the bowl. Cover and pulse until finely chopped.
Scoop the chopped peppers into a large 6-8 quart sauce pot. Add the sugar, vinegar, and salt. Set over medium heat. Bring to a low boil, and cook for 14-15 minutes, uncovered.
Then stir in the liquid pectin and simmer 1 more minute.
Pour the hot pepper jelly into jars. Screw the lids on tightly. Then either “can” by the classic protocol, place in the refrigerator, or freeze. If freezing, make sure to leave approximately 1 inch of air space at the top of the jar.
Hot Pepper Jelly Variations - Mix up the peppers! Still use red bell peppers as a base for color, but feel free to use habanero, Serrano, poblano, Thai bird, or hatch chiles instead of jalapenos. 12 average jalapenos weight approximately 2/3 pound.Left unopened, jars of Hot Pepper Jelly are shelf stable for at least 18 months up to 2 years.Reseal and refrigerate opened jars, and use within 6 months.