Jalapeno Jelly

• 2 large sweet green peppers, cored, seeded, chopped (about 1 pound)
• 6 large jalapeno chiles, seeded and chopped (about 2/3 cup)
• 1 cup cider vinegar
• 5 12 cups sugar
• 12 cup water
• 1 (1 3/4 ounce) box powdered fruit pectin, dissolved in
• 34 cup water
• 12 cup lemon juice
• green food coloring
• 6 canning jars, lids, seals (1/2 pint)

1. In processor, finely chop green peppers and jalapenos with vinegar.
2. Place pepper mixture in 5 or 6 quart heavy-bottomed non-aluminum saucepan.
3. Stir in sugar and water.
4. Bring to boiling, stirring occasionally.
5. Boil over medium-high heat 5 minutes or until slightly thickened.
6. Meanwhile in small saucepan, boil pectin-water mixture 1 minute.
7. Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture.
8. Boil 2 minutes.
9. Remove from heat.
10. Pour hot jelly mixture into sterilized jars; seal.
11. Process in hot water bath following manufacturer`s instructions.
12. Remove jars from water and place on wire rack.
13. Let stand at room temperature 24 hours or until jelly sets up.
14. Store in cool, dark place for up to 6 months.

sweet green peppers, jalapeno chiles, cider vinegar, sugar, water, powdered fruit pectin, water, lemon juice, green food coloring, canning jars

Taken from www.food.com/recipe/jalapeno-jelly-187300 (may not work)