Jalapeno Jelly (Charlie)

Serve with cream cheese & crackers

·         1 cup jalapeno peppers (canned with seeds), drained

·         1 medium green bell pepper, finely chopped

·         6 cups sugar

·         1¼ cups white vinegar

·         1 box pectin

·         3-4 drops red or green food coloring

Blend peppers with ¼ cup vinegar until smooth (in blender).  Mix remaining vinegar with sugar.  Combine pepper mixture with sugar mixture and cook over medium heat for 15 minutes or to a slow boil.  Add pectin and food coloring to the mixture, bring back to a boil.  Remove from heat, skim off foam, and pour into jars.  Seal jars with wax or canning lids for storage.  Refrigerate after opening.