Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Chop off the stems, remove the seeds and chop the jalapenos {wearing gloves of course}.  Once you’ve done that, toss the peppers in a blender with 1/2  cup cider vinegar and puree until smooth {I like mine to have little chunks}.

Next, combine the puree with remaining 1/2 cup cider vinegar and add sugar in a heavy pot and bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Add liquid pectin, and continue to boil for 1 minute, stirring constantly.

Remove from heat. Add food coloring, and skim any foam.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}

Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely.

After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.