Texas Jalapeno Jelly - cooking recipe

Ingredients

3 jalapeno peppers, seeded and chipped
3 medium green peppers, cut into 1 inch pieces, divided
1 1/2 c. vinegar, divided
6 1/2 c. sugar
1/2 to 1 tsp. cayenne pepper
2 pouches liquid fruit pectin
6 drops green food coloring

Preparation

Puree jalapenos, half of the green peppers and 1/2 c. vinegar in a blender or food processor; pour into a large kettle.
Repeat with remaining green peppers and another 1/2 c. vinegar.
Add sugar, cayenne and remaining vinegar to kettle.
Bring to a rolling boil over high heat, stirring constantly.
Quickly stir in pectin and return to a boil.
Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam.
Add food coloring if desired.
Ladle hot liquid into hot jars, leaving 1/4 inch headspace.
Cover with lids.
Process for 10 minutes in a boiling water bath.
Serve over cream cheese with crackers if desired.