Jalapeno Pepper Jelly - cooking recipe

Ingredients

1 cup seeded green bell pepper, finely chopped or ground
1/4 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
4 cups sugar
1 cup cider vinegar
1 (6 ounce) packet liquid fruit pectin
3 -5 drops green food coloring (optional)

Preparation

Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
Bring to a boil, and boil for 5 minutes.
Let cool at room temperature for 1 hour.
Add pectin and optional food coloring.
Return to heat, and bring to a full rolling boil for 1 minute.
Pour into hot, sterilized half-pint canning jars to within 1/2\" of top.
Wipe tops of jars.
Center lids on top of jars, and screw on bands firmly.
Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
Gently lower jars into water.
Water should cover jars by at least 1\".
Bring water to a full boil.
Reduce heat to a gentle boil, cover, and process for 5 minutes.
When processed, carefully remove jars from water using tongs or a jar-lifter.
Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
Jars will make popping sounds while cooling if sealed.
Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
If it does push down, store in refrigerator until used.
Otherwise store in a cool, dark place.
Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.