Jalapeno Pepper Jelly

Directions

Finely chop green pepper and jalapeno peppers using a food processor or knife.

In 1½ quart Dutch oven, combine green pepper mixture, sugar and vinegar.

Bring to boil on range-top; reduce heat.

Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.

Stir in pectin; 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 half-pint jars, seal, using metal lids of parafin.

Serve with cream cheese and assorted crackers.