Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Whole jalapeno -- stems |
| \N \N | Removed |
| 2 mediums | Red bell pepper |
| 1½ cup | Distilled vinegar |
| 6 cups | Sugar |
| ⅓ cup | Lemon juice |
| 4 ounces | Liquid pectin |
| 10 drops | Green food coloring |
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
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