• In food processor, finely chop green peppers and jalapenos with vinegar.

  • Place pepper mixture in 5- or 6-quart heavy-bottomed nonaluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally; boil over medium-high heat 5 minutes or until slightly thickened.

  • Meanwhile, in small saucepan boil pectin-water mixture 1 minute.

  • Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.

  • Pour hot jelly mixture into 6 sterilized 1/2-pint canning jars; seal. Process in hot water bath following manufacturers instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.

  • Store in cool, dark place for up to 6 months.

Nutrition Facts

50 calories; 0 g total fat; 0 mg cholesterol; 0 mg sodium. 13 g carbohydrates; 0 g protein;