Recipe - Jalapeno Pepper Jelly

1 lg Green pepper, cut into
Quarters
2 Fresh jalapeno peppers,
Seeds and ribs removed
6 One half cup Sugar
1 One half cup Cider vinegar
3 ounce Liquid fruit pectin
optional
Several drops green food
Coloring

Dinely chop green pepper and jalapeno peppers using a food processor or
knife. In 1One half quart Dutch oven, combine green pepper mixture, sugar and
vinegar. Bring to boil on rangetop; reduce heat. Cover and simmer,
stirring often, about 15 minutes or until pepper mixture tuns transparent.
Stir in pctin; 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 sterized halfpint
jars, seal, using metal lids of parafin. Serve with cream cheese and
assorted crackers.