Jalapeno Pepper Jelly - cooking recipe

Ingredients

8 medium jalapeno peppers, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup green pepper, seeded and chopped
6 cups granulated sugar
2 1/2 cups cider vinegar
6 ounces liquid pectin (2 pouches)

Preparation

Sterilize 8 jars 1/2 pint size jars or four one pint jars
Rinse and deseed jalapenos.
Deseed only half of them, leaving some seeds for hotness if desired.
Chop the red and green peppers.
I like all red peppers myself.
I use the food processor and process until a fine chop.
In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
Stir in the pectin and return to boil uncovered for one minutes.
Remove from heat, skim off foam.
Fill jars, wipe rims, top with seal, finger tight.
Let jars cool.
They will pop as they seal.