Protect your hands with gloves.

Take out the stems and seeds for a milder jelly.

Use a sharp knife to finely chop the jalapenos on a cutting board.

In a large pot, add chopped jalapenos, apple cider vinegar, and white vinegar.

Heat the mixture until it reaches a vigorous boil over medium-high heat.

Once boiling, add the granulated sugar.

Stir until the sugar fully dissolves.

Add powdered pectin and stir well.

If desired, add 2 drops of green food coloring.

Bring the mixture back to a boil.

Boil for 1-2 minutes, stirring constantly.

Use a candy thermometer to reach 220°F (104°C).

Place a small amount on a cold spoon.

If it wrinkles when pushed, it's done.

If not set, boil for another minute and test again.

Boil jars in water for 10 minutes.

Use tongs to carefully lift and drain the jars.

Pour hot jelly into sterilized jars using a canning funnel.

Leave a quarter-inch gap from the top of the jar.

Clean the jar rims using a damp cloth.

Put sterilized lids on the jars.

Use a jar lifter to screw the bands until fingertip tight.

Place the jars back in the boiling water bath.

Boil the jars for 10 minutes to ensure they seal.

Use a jar lifter to remove jars from the bath.

Let jars cool on a towel or rack for 12-24 hours.

Ensure the lids do not pop when pressed.

Store the sealed jars in a cool, shaded place.

Once opened, keep the jelly in the fridge. Use within a month.