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Six ½ pints
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.
The Whole Chili Pepper From the collection of Jim Vorheis
Your Jalapeno Jelly is ready. Good luck!
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