Jalapeno Jelly

2 jalapeno peppers, seeded and chopped

3 green bell peppers, seeded and chopped

1 1/2 cups white vinegar

6 cups sugar

1 teasp cayenne pepper

2 pouches (3 oz each) liquid fruit pectin

5-6 drops green food coloring

7 half pint canning jars, lids

In a blender or food processor, place the jalapeno's, half the

green peppers and 1/2 cup veingar....cover and process until

pureed.  Transfer to a large kettle.  Repeat with remaining green

peppers and another 1/2 cup of vinegar.  Add the sugar, cayenne and

remaining vinegar to the pan.  Bring to a rolling boil over high heat,

stirring constantly. quickly stir in the pectin, return to a rolling boil and cook for

1 minute....stirring constantly.   Remove from heat and skim off any foam.

Add coloring...carefully ladle the hot jelly into the jars.  Wipe rims or jars and

adjust lids.  Process for 10 mins in boiling water.

Each jar is served over 8 oz. cream cheese with your favorite crackers!

NOTE:  when cutting hot peppers, disposable gloves are recommended!!