Measure the sugar and apple cider vinegar and pour into a non reactive canning pot.
Add the diced jalapeno peppers to the pot and stir.
Heat the ingredients on medium until the sugar has completely dissolved.
Increase the heat and bring to a rolling boil, stirring occasionally to prevent scorching.
Once the ingredients have come to a rolling boil that can not be stirred down add the liquid pectin to the pot. Stir to mix the pectin in completely. Bring to a rolling boil again.
Boil for 1 minute exactly.
Carefully remove the hot pot of jelly from the burner.
Use a spoon to skim any foam off the top of the jelly.
Use a large ladle to fill each hot jar with the jam leaving a ¼ inch headspace.
Use a damp paper towel to wipe the edge of the jar and treads clean.
Place a flat lid on and twist on the band on each jar as you fill it. Put the jar back into the hot water bath pot.
Repeat filling all of the jars.
Place a lid on the hot water bath pot. Increase the heat to high and bring to a full boil.
Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude.
Once done remove the lid and cool for 5 minutes before lifting the jars from the canner and transferring them to a towel on the counter. Cool the jars for 24 hours.
Check the lids to make sure you have gotten a proper seal before removing the bands, washing the jars and storing.
Makes 7 half pints of jelly.