Recipe - Talapeno Jelly

10 Jalapeno chiles, stems
removed
2 md Bell peppers
1 One half cup Distilled vinegar
6 cup Sugar
1/3 cup Lemon juice
4 ounce Liquid pectin
10 Drops green food coloring

Six One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip