1. Sterilize jelly jars and lids according to manufacturer's

2. Remove seeds from green pepper and chilies (be very careful with chilies, don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4 inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly. 3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring. 4. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Makes 2 cups.