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Wash jalapenos and remove stem ends (for milder jelly, remove seeds.) Give peppers a rough chop and then pulse in the food processor until they are finely minced. Transfer peppers into a medium heavy bottomed pot.
Wash and trim remaining peppers. Give them a rough chop and pulse them in a food processor until finely minced. You may need to do this in batches so as not to overcrowd bowl of processor and get more even chop.
Add the peppers to pot with the jalapenos.
Add the vinegar and sugar to pot and stir to combine. Bring the pot to a boil, full rolling boil (a boil that doesn't stop bubbling when stirred) stirring constantly and then add the pectin. Use a whisk to make sure pectin is evenly distributed and doesn’t contain lumps. Boil, whisking / stirring, for one full minute.
Ladle the hot liquid into clean freezer safe jars, leaving 1-inch head space for expansion. Allow to cool before capping and refrigerating or freezing.
If your pepper bits float to the top while cooling, give the jelly an occasional stir to distribute them more evenly.
When the jelly is cool, cap and refrigerate or freeze jars.