2 fresh jalapeno peppers, seeded & coarsely chopped (1/3 c.)
1 lg. green pepper, chopped (1 c.)
6 1/2 c. sugar
1 1/2 c. cider vinegar
1/2 of 6 oz. pkg. (1 foil pouch) liquid fruit pectin
Several drops green food coloring

In a 4 1/2 quart Dutch oven combine green pepper, jalapeno, sugar and vinegar. Bring to boiling; reduce heat. Cover and boil gently, stirring frequently, about 15 minutes or until pepper mixture becomes transparent. Stir in pectin and food coloring. Return to a full rolling boil. Boil hard, uncovered for 1 minute, stirring constantly. Remove from heat. Quickly skim foam with a metal spoon. Pour at once into hot sterilized half-pint jars. Seal using metal lids or paraffin. Makes 6 half pints.