1 c. chopped green bell peppers
2 to 3 jalapeno peppers (seeded and chopped)
2/3 c. cider vinegar
3 c. granulated sugar
1 bottle (3 oz.) liquid fruit pectin
3 drops green or red food coloring

Combine first 3 ingredients in food processor or blender. Process until smooth. Blend in sugar, then remove to 2 quart bowl. Cook on high (600-700 watts) 8 to 10 minutes or until mixture comes to a rolling boil, stirring twice. Stir in pectin and food coloring until thoroughly blended. Pour into half pint jars. Refrigerate, covered, until jelly has developed a good thick consistency, at least 24 hours. Tightly covered and refrigerated, jelly will keep several months. For longer storage, freeze.