Categories: Spreads, Jams 
      Yield: 6 servings 
  
      1 c  BELL PEPPERS SEEDED/CHOPPED 
    1/3 c  JALAPENO PEPPERS SEED/CHOP 
  1 1/2 c  CIDER VINEGAR 
      6 c  SUGAR 
      5 dr GREEN FOOD COLORING 
      1 pk BOTTLE OR PKG OF PECTIN 
  
  Place both peppers in a blender container with 1 cup of vinegar,blend 
  smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with 
  the remaining vinegar & add to pan. Follow directions included with the 
  pectin product regarding when to add sugar & pectin. With liquid pectin, 
  you stir in the sugar; bring mixture to a boil that can not be stirred down 
  over medium-high heat. Remove from heat and let stand 5 min. Skim foam from 
  top of mixture & discard. Stir in liquid pectin & food coloring. 
  Immediately pour jelly into containers. Seal or refrigerate until used. 
  Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly 
  hotter, blend jalapeno seeds with the peppers.