Jalapeno Jelly

 1 large green or red pepper -- cut into
--quarters
2 fresh jalapeno peppers
--seeds and ribs removed
6 1/2 cups sugar
1 1/2 cups cider vinegar
3 ounces liquid fruit pectin
several drops green or red food
--coloring

Finely chop green pepper and jalapeno peppers using a food processor
or knife.
In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and
vinegar. Bring to boil on range-top; reduce heat. Cover and simmer,
stirring often, about 15 minutes or until pepper mixture turns
transparent.
Stir in pectin; add food coloring, if desired. Return to full rolling
boil; boil hard, uncovered, 1 minute, stirring constantly. Remove
from heat.
Skim off any foam with metal spoon. Pour at once into hot sterilized
half-pint jars, seal, using metal lids of paraffin.
Serve with cream cheese and assorted crackers.
source: rec.food.recipes