Texas Jalapeno Jelly

• 2 jalapeno peppers, seeded and chopped
• 3 medium green peppers, cut into 1-inch pieces, divided
• 1-1/2 cups white vinegar, divided
• 6-1/2 cups sugar
• 1/2 to 1 teaspoon cayenne pepper
• 2 pouches (3 ounces each) liquid fruit pectin
• About 6 drops green food coloring, optional
• Cream cheese and crackers, optional

1. In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
2. Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
3. Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
4. Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

peppers, green peppers, white vinegar, sugar, cayenne pepper, pouches, cream cheese

Taken from www.tasteofhome.com/recipes/texas-jalapeno-jelly/ (may not work)