Jalapeno Jelly II Recipe

Remove seed, stems and membranes from peppers. Chop into food processor sized chunks. Put bell peppers, jalapenos and vinegar into a food processor and puree until smooth. Combine this mixture with sugar in a non-corrosive pan. Bring to a boil, stirring frequently. You can add a tsp. or so of margarine to help keep the foaming down. Reduce heat and simmer for 5 minutes. Add pectin and bring back to a full rolling boil (must keep boiling in spite of stirring). Once this point is reached, continue to boil for exactly 1 minute. Ladle into clean 1/2 pt. jars. Cap with clean disks and rings. Turn upside down for 5 minutes then turn back over. Should seal within a few hours. Should gel within 24 hours.