Grind jalapeno and bell peppers in a food chopper or food processor, or

mince with a knife. Combine ground peppers and their juices, vinegar and

sugar in a 6-quart or larger pot; bring to a slow boil and boil 10 minutes.

Remove from heat and stir in pectin. Return to heat and bring to a boil;

boil rapidly for 1 minute. Remove from heat and skin off foam with a

metal spoon. Quickly ladle into hot, sterilized jars, leaving 1/8-inch

headspace; seal. Process for 5 minutes, plus 1 minute per 1, 000 feet above

sea

level.

I put in a few drops of green food coloring, it didn't look right to me. I

did not process, but I know you should. All the jars sealed just fine.

It is very good, especially on cream cheese.