Jalapeno Jelly

This jelly is good served on top of cream cheese with crackers.

Process peppers in a food processor 10 to 20 seconds, stopping once to scrape down sides.
Combine peppers, vinegar, and sugar in a large Dutch oven. Bring to a boil over medium-high heat; boil 9 minutes. Reduce heat to low; simmer, uncovered, 5 minutes. Add liquid pectin to pepper mixture; return to a boil and boil 1 minute. Reduce heat to low, and simmer 4 minutes. Remove from heat, and skim off foam with a metal spoon. A drop of green food coloring can be added if you want it greener.
Pour hot jelly into hot, sterilized jars, filling to 1⁄4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes; cool. Makes 7 (1⁄2-pt.) jars.

Half batch - makes 3 1/2 (1/2 pint) jars

3 Jalapeno peppers, stems and seeds removed

1/2 small Green bell pepper, stem, seeds and membranes removed

1/2 cup plus 2 Tablespoons White vinegar (5% acidity)

3 1/4 cups Sugar

1 (3 oz.) package of liquid fruit pectin