JALAPENO PEPPER JELLY

2 large green peppers, seeded and finely chopped
8 fresh jalapeno peppers, finely chopped
6 1/3 cups white vinegar
3 tablespoons fresh lime juice
2 (3-ounce) packages liquid fruit pectin
Green or red liquid food coloring

Combine peppers, sugar, vinegar, and lime juice in a flat-bottomed
kettle; stir well. Bring to a rolling boil, and boil 1 minute,
stirring constantly. Add liquid fruit pectin, and return to roll-
ing boil. Boil 1 minute, stirring constantly to prevent sticking.
Remove from heat, and skim off foam with a metal spoon. Add food
coloring, 1 drop at a time, for desired color.

Quickly ladle jelly into hot sterilized jars, leaving 1/4 inch
headspace. Cover at once with metal lids, and screw bands tight.
Process jelly in boiling-water bath 5 minutes. Yield: 6 half pts.

Note: Turn jars frequently during colling to distribute peppers
evenly throughout jelly.