Spicy Jalapeño-Red Pepper Jelly

Bring cilantro, water, and 1/2 cup of the sugar to a boil in a small saucepan over medium-high. Remove from heat, cover, and let stand 30 minutes.

Pulse red bell peppers, jalapeños, onion, and 1/2 cup of the vinegar in a food processor until finely chopped, 5 to 6 times. Pour cilantro mixture through a wire-mesh strainer into a large Dutch oven, pressing cilantro with a wooden spoon to release flavors. Discard cilantro. Add pepper mixture, lime juice, and remaining 6 1/2 cups sugar and 1 cup vinegar to Dutch oven. Bring to a rolling boil over medium-high, stirring constantly; boil 2 minutes. Remove from heat, and stir in pectin. Return to medium-high, and return to a rolling boil, stirring constantly; boil 1 minute. Remove from heat, and let stand 5 minutes; skim off any foam with a metal spoon, if necessary.

Ladle mixture into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 5 minutes.