Texas Jalapeno Jelly
 
2 Jalapeno peppers, seeded & chopped
3 medium green peppers, cut into 1 inch pieces, divided
1-1/2 cups vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid friut pectin
about 6 drops green food coloring, optional

Puree jalapenos, half of the green peppers & 1/2 cup vinegar 
in a blender or food processor; pour into a large kettle.
 
Repeat with remaining green peppers and another 1/2 cup vinegar.
 
Add sugar, Cayenne pepper & remaining vinegar to kettle. 
Bring to a rolling boil over high heat;, stirring constantly. 

Quickly stir in pectin and return to boil.
 
Boil for 1 minute stirring constantly. Remove from heat; 
skim off foam. 

Add food coloring if desired. 

Ladle into hot sterilized jars, leaving 1/4 inch headspace. 
Cover with lids. 
Process for 10 minutes in a boiling -water bath. 

Yields 7 half pints