3/4 pound jalapeno peppers
6 cups sugar
2 cups cidar vinegar, 5% acidity
2 (3 oz.) pouces Ball Fruit Jell liquid pectin
Green food, coloring, if desired
Directions: Prepare home canning jars and two-piece caps according to manufacturer's instructions. Cover jars with water and boil 10 minutes to sterilize. Wash and halve jalapeno peppers lengthwise. Remove stems and seeds. Process peppers and 1 cup cider vinegar in food processor or blender until smooth. Combine pepper mixutre, remaining cider vinegar and sugar in a 6- to 8-quart saucepot. Bring mixture to a rolling boil, stirring constatnly. Boil hard 10 minutes, stirring cosntantly. Stir in Fruit Jell liquid pectin. Return to a rolling boil. Boil hard for 1 minute, stirring cosntantly. Remove from heat. Add food coloring, if desired. Skim foam, if necessary. Carefully ladle hot jely into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compond next to glass. Screw band down evenly and firmly, just until a point of restance is met. Process 5 minutes in a boiling-water canner. Yield: about 5 half-pints.