3/4 c. green and red bell pepper, ground
1 c. sugar
1 1/2 c. cider vinegar
Green or red food coloring
1/2 c. jalapeno chile pepper, 6 ground
2-3 oz. pre-measured pouches liquid pectin

Remove seeds before grinding peppers. Grind, using fine blade of meat grinder or food processor. Mix peppers, sugar and vinegar; bring to a rolling boil and boil for one minute. Remove from heat and allow to cool slightly. Add pectin and 4-5 drops of food coloring; mix well. Pour (optionally strain) into hot sterilized jars and seal. This jelly is particularly good when served over cream cheese, and eaten with Wheat Thin crackers. Makes about 6 half pints.