Spicy Jalapeno Pepper Jelly

This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green

• Ready In: 40 mins
• Yields: 6 1/2 pint jars

Ingredients

• 1 1⁄2 cups red sweet peppers or 1 1⁄2 cups green sweet peppers, seeded,veins removed
• 1⁄4 cup  jalapeno, seeded,veins removed
• 1 1⁄2 cups white vinegar
• 6  ounces  liquid pectin
• 1  drop  red food coloring or 1  drop  green food coloring (optional)
• 6 1⁄2 cups sugar

Directions

1. Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
2. Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
3. Bring to a boil and boil 3 minutes.
4. Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
5. Add a drop or so of food coloring if desired.
6. Pour into hot sterilized half pint jats, Fill to 1/4" of top.