Recipe: Jalapeno Jelly

Jalapeno Jelly

About 5 whole canned jalapeno chile peppers (our fresh)
2 medium sized green peppers, cut into pieces
1 1/2 c. white vinegar
1 pkg. (2 oz) powdered pectin
6 cups sugar
10 drops green food coloring (Optional)

Prepare 5 - 1/2 pint canning jars. Rinse jalapeno peppers, discrading stem ends, any bits of blackened skin and about half the seends (I use all the seeds). Chop peppers to make 1/4 cup. Place in a blender or food processor along with green peppers and 1/2 cup of the vinegar and whirl until very finely chopped. Pour into a 5-qt. pot. Use remaining 1 cup vinegar to rinse blender or food processor, then add to pot. Stir in pectin and bring to a full, roiling boil over high heat, stirring constantly. Add sugar and food coloring and continue stirring until mixture comes to a boil again. Let
boil for exactly 1 minute, stirring constantly. Remove from heat and skim off foam. Pour into jars and waterbath for 10 minutes.