Jalapeno Pepper Jelly

1 lg Green pepper, cut into quarters
2    Fresh jalapeno peppers, seeds and ribs removed
6 1/2 c  Sugar
1 1/2 c  Cider vinegar
3 oz Liquid fruit pectin
Several drops green food coloring (optional)

Finely chop green pepper and jalapeno peppers using a
food processor or knife.  In 1-1/2 quart Dutch oven,
combine green pepper mixture, sugar and vinegar.  
Bring to a boil on range-top; reduce heat.  Cover and
simmer, stirring often, about 15 minutes or until
pepper mixture turns transparent.  Stir in pectin; add
food coloring, if desired.  Return to full rolling
boil.  Boil hard, uncovered, 1 minute, stirring
constantly.  Remove from heat.  Skim off any foam with
metal spoon.  Pour at once into hot sterilized
half-pint jars.  Seal, using metal lids of parafin.  

Serve with cream cheese and assorted crackers.