Gather the ingredients.

Combine green bell pepper and jalapeño peppers in a food processor or blender; process until finely chopped.

Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

Strain mixture through cheesecloth, discard pulp, and reserve about 1 cup of liquid.

Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a rolling boil for one minute, then stir in liquid pectin.

Stir in remaining finely chopped jalapeño peppers.

Ladle into sterile jars leaving 1/4-inch headspace.