1 Green bell pepper
5 Jalapeno peppers
3 c Sugar
3/4 c Cider vinegar
3 oz Pectin
2 dr Green food coloring
Sterilize jelly jars and lids according to manufacturer’s instructions.
Remove seeds from green pepper and chilies (Be very careful with chiles — don’t touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.
Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months.
Makes 2 cups.