Jalapeno Pepper Jelly

Put gloves on!

3 Green Bell Peppers
1 Cup Fresh Jalapeño Peppers (I take the seeds out of all but a few)
1 ½ cup distilled white vinegar
6 ½ cup sugar
1 bag liquid pectin (there is two in a box)
-Chop peppers in food processor
-In a pot combine chopper peppers vinegar, sugar.
-Stir until boiling
-Stir in pectin
-Boil 5 minutes longer
-Skim foam off the top
-Ladle into jars
-Process for 5 minutes.

Serve with cream cheese and club crackers!