1/4 c. chopped jalapeno
Chiles
3/4 c. chopped green bell pepper
6 c. sugar
2 1/2 c. cider vinegar
2 pouches liquid pectin (3 oz. each)
1/2 tsp. butter
6 drops green food coloring

Prepare seven 1/2 pint canning jars. In blender or food processor, blend chiles and bell pepper until finely ground. Put ground peppers and their liquid into large saucepan (5 to 6 qt.). Stir in food coloring, sugar, vinegar and butter and bring to rolling boil. Stir constantly over high heat. Pour both pouches of pectin in. Bring to rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam. Fill prepared hot jars with jelly to 1/8 inch of rims. Top with hot lids. Wipe rims clean, firmly screw on rings.