Ingredients
1 cup cider vinegar
½ cup fresh lemon juice
14 medium jalapeno peppers
4 large green bell peppers
6 cup granulated sugar
6 oz liquid pectin
food coloring, green
paraffin, melted
Preparation
Seed and grind the peppers in food processor or blender. Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes.
Add the pectin and boil for 3-5 minutes more. Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green.
Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately and store in a cool, dark place.
