Wear gloves before handling the jalapenos. Remove the stems and, for a milder jelly, remove the seeds and membranes; finely chop the peppers, or pulse them briefly in a food processor with part of the vinegar.

Place the chopped red bell pepper, jalapenos, and apple-cider vinegar in a large nonreactive saucepan. Bring the mixture to a boil over medium-high heat.

Add all of the sugar and stir until it dissolves completely. Return the mixture to a full rolling boil that cannot be stirred down.

Stir in the liquid pectin and boil hard for 1 minute, stirring constantly. Remove the saucepan from the heat immediately after the minute is complete.

Skim away any foam from the surface and add a few drops of red food coloring if you want a brighter red color. Ladle the hot jelly into hot, sterilized jars, leaving about 1/4 inch headspace.

Wipe the jar rims clean and apply the lids. For shelf-stable storage, process the filled jars in a boiling-water canner according to current Ball or USDA guidance, commonly 10 minutes for half-pint jars at low elevation, with altitude adjustments as required.

Allow the jars to cool and set undisturbed. Full setting can take 12 to 24 hours, so do not judge the final texture while the jelly is still warm.