3/4 c. ground green pepper
6 c. sugar
1 (6 oz.) bottle liquid pectin
1/2 c. ground jalapeno chilies
1-1/2 c. cider vinegar
Green food color

Remove seeds from peppers, wear gloves. Use food processor to grind up peppers. Mix together green peppers, chilies, sugar and vinegar. Bring to a rolling boil. Boil one minute. Remove from heat, when slightly cooled add the pectin and the food coloring.

Mix well. Pour into hot jars and seal. Makes six half pints. If you add 1 tablespoon butter prior to boiling it will reduce the amount of foam on the top.

FOR MILDER JELLY: 1/4 cup jalapeno chilies, sugar to 5 minutes, vinegar to 1 cup, pectin to 3 ounces.