3/4 c. ground bell pepper
1/4 c. jalapeno peppers, seeded and ground
5 c. sugar
1 c. apple cider vinegar
1 bottle liquid fruit pectin
Green food coloring (optional)

Handle peppers carefully when seeding. Do not touch eyes. (Some cooks like to use rubber gloves.) Mix peppers, sugar and vinegar in a large saucepan or kettle. Bring to a boil. Boil 5 minutes. Cool. Add pectin and boil hard 1 minute. Stir in food coloring. Pour into hot sterilized jars to within 1/2 inch of top. Process in boiling water bath 5 minutes or seal with paraffin. Makes about five (1/2 pint) jars. Perfect for an appetizer when spread on a cracker with cream cheese.

For clear jelly, strain out peppers before pouring into jars.