Jalapeño Pepper Jelly

4 to 6 Large jalapeño peppers, seeded, deveined and chopped fine
4 Green bell peppers, chopped
1 Cup apple cider vinegar
5 Cups sugar
1 - 6 oz. bottle of pectin
Green food coloring

Liquefy in the blender one-fourth of the peppers (jalapeños and bell peppers)
and one-fourth cup of vinegar. Repeat until all peppers are liquefied and
you've used all the vinegar. Mix the pepper-vinegar mixture with sugar and
bring to a boil in a 2-quart kettle. Boil slowly for ten minutes.
Add the pectin. Raise the heat, and boil hard for five minutes, stirring
frequently. Remove from heat and skim off foam with a metal spoon. If the
color doesn't suit you, you can add the food coloring, a drop or two at a
time, until it does. Put in sterile jars and seal securely.

I think you will find that the jalapeño jelly goes better on meats than on
toast for breakfast. Cold roast beef with jalapeño jelly is hard to beat. And
next time you are grilling chicken, give the chicken a glaze of melted
jalapeño jelly.