Title: Red Jalapeno Jelly
Categories: Peppers Condiment Jam Canning
Yield: 3 Pints

8		Red jalapenos, stemmed,
		Seeded and coarsely chopped
3		Red bells, stemmed, seeded
		And coarsely chopped
6	c	Sugar
1 1/2	c	Vinegar
1		6-oz bottle liquid pectin
		Red food coloring, optional

In food processor, combine jalapenos and bells. Process until pureed. Transfer to large saucepan along with sugar and vinegar. Bring to boil and cook 1 minute. Remove from heat and let stand 5 minutes. Stir in pectin. If desired, add few drops red food coloring. Mix well. Strain into hot sterilized jars and seal.

Source: "Totally Chile Pepper Cookbook", 1994

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