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Jalapeno Jelly #5

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      Title: JALAPENO JELLY #5
 Categories: Mexico, Condiments
      Yield: 6 Servings
 
     10    Jalapeno chiles, stems
           -removed
      2 md Bell peppers
  1 1/2 c  Distilled vinegar
      6 c  Sugar
    1/3 c  Lemon juice
      4 oz Liquid pectin
     10    Drops green food coloring
 
  Six 1/2 pints
  
  Place chiles and peppers in a blender and puree until finely chopped.
  
  Combine the puree and vinegar, bring to a boil over high heat, and
  boil rapidly for 10 minutes, stirring occasionally.
  
  Remove pan from heat and stir in sugar and lemon juice.
  
  Return pan to heat, bring to a boil again, stir in the pectin and food
  coloring and boil again, stirring constantly for 1 minute.
  
  Skim off foam and bottle in sterilized jars.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
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