Prepare seven 4 oz. jars and lids by boiling jars for 20 minutes and the lids for 5.

Place the jalapenos, sugar and vinegar in an enamel or stainless steel saucepan.

Bring to a boil over medium high heat while stirring.

Let boil for 1 minute, stirring constantly.

Stir in the liquid pectin and bring back to a hard boil.

Boil while stirring for 1 more minute.

Skim off any foam from the surface.

Ladle the hot jelly into the hot jars, leaving 1/4 inch headspace.

Wipe the tops of the jars clean.

Top each jar with a lid and hand tighten on the neckbands.

Process the jars in boiling water for 10 minutes.

Turn off the heat and let the jars sit in the hot water for 5 minutes.

Remove the jars to a rack and allow them to cool untouched for 12-24 hours.

Check for proper sealing: the lid of the jar should pop and pull downward. Any jar that doesn't pop should either be reprocessed or stored in the fridge.