Best served with cream cheese and crackers. Tastes great!!

1 c. (1 1/2 med. size) green bell pepper, cut in lengthwise strips
1 1/2 c. cider vinegar
1/3 c. fresh quartered jalapeno peppers (2 large with seeds)
5 c. sugar
1 pouch (3 oz.) Certo liquid fruit pectin
5 drops green food color

Combine peppers and vinegar in blender. Process stop and go fashion to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil for 5 minutes. Remove from heat. Skim top to remove foam. Cool for 2 minutes, then mix in pectin and food color. Pour into sterilized jars and fasten lids. Invert jars a few times after 30 minutes to distribute peppers evenly before jelly sets. Makes approximately 6 jelly jars full.