Recipe(tried): Jalapeno Jelly - no bell peppers

this recipe is in the blue ball canning book too.

JALAPENO JELLY

3/4 lb. green jalapenos (about 9 or 10 large)
2 cups cider vinegar (divided)
6 cups sugar
2 pouches liquid pectin
green food coloring (optional)

Seed peppers (rubber gloves are very handy)and chop into little squares. Put peppers and 1 cup cider vinegar in food processor until all the peppers are minced really really fine. (I count to 20)

Combine the pepper and cider mixture along with the other 1 cup of cider vinegar, and the 6 cups sugar. Boil for 10 minutes stirring constantly (I found once it boils, turn heat down to medium, I had it boil over, what a mess)

Add the liquid pectin, and food coloring if wanted, stir, boil hard for one minute, take off heat. Ladle as usual in jelly jars. Put on the screw bands and boil in water bath for 10 minutes.

I've made this recipe at least 50 times and never had a failure. It's really good on a Ritz type cracker with cream cheese.