1 c. lengthwise strips green bell pepper (about 1 med. pepper)
1 1/2 c. cider vinegar
1/3 c. quartered fresh jalapeno peppers with seeds
5 c. C and H granulated sugar
1 pouch (3 oz.) liquid pectin
5 drops green food color

Combine pepper strips, vinegar and jalapeno peppers in a blender. Process stop-and-go fashion to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil 5 minutes. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.

Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate (the original recipe did not call for processing). Cool.

Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

RED JALAPENO PEPPER JELLY:

Substitute red bell peppers for the green; use 5 drops red food color instead of green or 2 tablespoons water that beets have been cooked in.

Makes 5 cups.

If fresh jalapenos are not available, use 1/4 cup canned or bottled jalapeno peppers (rinsed, seeded and quartered) instead.