Christmas Pepper Jelly

3 jalapeno peppers
8 small green bell peppers
1-1/2 c. vinegar
6-1/2 c. sugar
1/2 tsp. cayenne pepper
1 box (2 pkgs - 3 oz. each) liquid pectin
3-4 drops green food coloring
6 half pint canning jars with seals & bands

Wash jars and boil in a water bath canner to sterilize.

Using a small knife, remove stems and seeds from jalapenos & bell peppers. Slice into thin strips.

Transfer sliced peppers to a food processor. Pour in 1 c. vinegar. Pulse until mixture is well blended.

Transfer mixture to a medium stock pot. Add in remaining 1/2 c. vinegar, sugar and cayenne pepper. Stir well and bring to a boil.

Pour in pectin and stir. Bring back to a boil and let boil for 1 minute while stirring constantly.

Remove from heat and skim off any foam. Add in food coloring and stir.

Immediately ladle into hot jars leaving a 1/4" headspace. Wipe rims to remove any spillage. Place seal and band over each jar. Tighten to fingertip tight. using jar tongs carefully place filled jars back into canner and fill with enough water to cover to jars. Bring to a full rolling boil and let process for 10 minutes. Remove jars from water bath and allow to cool. Listen for the "ping" sound to make sure jars have properly sealed.