Jalepeno Jelly

from the kitchen of Gail W.

3 green bell peppers, minced
5 to 7 jalapeno peppers (remove seeds and membranes). You can add more peppers to make it HOT
2 cups cider vinegar
6 cups sugar
Pinch salt
2 pouches (3 fluid ounces each) liquid pectin
5 drops green food coloring

Directions
Cut the peppers into 1-inch pieces, add 1/2 cup vinegar and in a food processor chop them very fine. Transfer the chopped peppers to a large, stainless steel sauce pan, add the sugar and the remaining vinegar. Over a medium heat, bring the mixture to a boil, stirring until the sugar is dissolved. Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat. Immediately ladle the jelly into your jars leaving about 1/4″ headspace. Wipe rims off and screw on bands. 4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. Adjust for elevation. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers. Pepper jelly can be added to whole cranberry sauce.

If you want red pepper jelly, use 3 red bell peppers and add red food coloring.