Cut the stems of of the jalapenos and cut each in half lengthwise. Using a spoon, scrape most of the seeds and white ribs off of the jalapenos.

Highly recommended to wear gloves and safety goggles when doing this.

Pulse the jalapenos in a food process several times so they are in tiny pieces, but not liquified. Do this in 3 small, separate batches.

Put the jalapenos, vinegar, water, and pectin in a large saucepan. Bring to a very hard, rolling boil and boil for exactly one minute, stirring occasionally. 

Add the sugar and salt, bring back to a hard, rolling boil for exactly one more minute, stirring occasionally.

Remove from heat and once cooled put in 2 pint size mason jars. Store in the fridge for up to a month.