Cut the stems off of the jalapeno peppers and cut them in half. Remove the pith (white part) and seeds from 5 of the peppers and leave the seeds in the other 5 the peppers. Add the vinegar and the peppers to a high speed blender and blend on high speed until smooth. Strain to remove the pulp. You will end up with about 1½ cups of liquid.
Pour the mixture into the inner pot of the Ninja Foodi and turn it on high sear/sauté or a large pot on the stove and turn on high. Add in powdered pectin and stir. Bring to a boil that will not stir down. This will only take a few minutes.
Add the sugar and stir. Add food coloring if desired. Bring back to a boil that cannot be stirred down and let it cook for a few minutes. If you are using a thermometer, the temperature should be around 220-223℉/104-106℃
Turn off the heat and allow to cool for a few minutes. Ladle into jars and let it set up in the fridge for 4 hours or until it's set. If you want to try some sooner, put some of the jelly into a shallow container and put it in the freezer until it is set. Enjoy!
*** This is NOT a canning recipe. Store the jars in the fridge until use. ****This recipe yields about 26 ounces of jelly.Tips for working with jalapenos
wear gloves so you don't get the capsium on your hands
do not breathe in the vinegar and jalapeno mixture, and keep a little distance until the sugar is added.
Use the seeds and white part (pith or veins) to add more heat