Have now made this 3 times over the last 7 days every time I make it gets better! I found that to get a nice rosy appearance you must use a red bell pepper, out of the 12 jalapeno peppers, I used 2 larger ones without seeding or deveining them. I simmered for 13 minutes and yielded 12 oz after straining. Like other reviewers I added 2 tbsp butter before adding liquid pectin and shook jars to evenly distribute chopped jalapeno prior to hot water bath. Had no problems jelling. WOW! Thanks for this recipe, I now have a new favourite jelly!