Jalapeno Jelly

Jalapeno Jelly

INGREDIENTS
3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring
DIRECTIONS
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.

I'm going to try to find something else besides bell peppers. I will probably use apple cider vinegar instead of white vinegar. I definitely won't use the green food coloring!

Edited to add that i ended up using the white vinegar. I used four fresno chilis, three jalapenos, and four cups of sugar. I think that next time I'll add 3-4 poblanos, because the jelly seems to be lacking flavor.