Jalapeno Jelly

10 Jalapeno chiles, stems removed
2 md Bell peppers
1 1/2 c Distilled vinegar
6 c Sugar
1/3 c Lemon juice
4 oz Liquid pectin
10 Drops green food coloring

Six 1/2 pints

Place chiles and peppers in a blender and puree until finely chopped.

Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.

Remove pan from heat and stir in sugar and lemon juice.

Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.

Skim off foam and bottle in sterilized jars.

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