Jalapeno Pepper Jelly

1 lg Green pepper, cut into quarters
2 Fresh jalapeno peppers, seeds and ribs removed
6 1/2 c Sugar
1 1/2 c Cider vinegar
3 oz Liquid fruit pectin, optional-
Several drops green food coloring

Finely chop green pepper and jalapeno peppers using a food processor or knife. In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar. Bring to boil on range-top; reduce heat. Cover and simmer, stirring often, about 15 minutes or until pepper mixture tuns transparent. Stir in pectin; add food coloring, if desired. Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin. Serve with cream cheese and assorted crackers.

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