Jalapeno Pepper Jelly

By: MICROFON

"Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese."

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Original Recipe Yield 6 (1/2 pint) jars

Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.