16 fresh jalapeno peppers
4 bell peppers
13 c. sugar
3 c. apple cider vinegar
6 oz. Certo pectin

Remove seeds and stems from peppers. Put peppers through food processor or blender- saving all juices. Combine pureed peppers, sugar, vinegar, and bring to a rolling boil. Remove from heat; add green food color for desired color. Cool 5 minutes. Add pectin and stir well. Put mixture in jars and place on lids. Makes 8 pints. Use jelly jars and jelly making instructions for sealing.