3 jalapeno peppers, seeded and coarsely chopped
1/2 green bell pepper, coarsely chopped
3 cups sugar
1/2 cup cider vinegar
1/2 (6 oz) pkg. liquid fruit pectin
2 tablespoons fresh lime juice
Process jalapenos and bell pepper in a food processor until smooth.
Combine pepper puree, sugar and vinegar in a non-aluminum pan. Bring to a boil over medium high heat. Stir constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat and skim off foam with a metal spoon.
Pour into hot sterilized canning jars, filling to 1/4″ from top; wipe jar rims. Cover and once with metal lids. Screw on bands; cool. Store in refrigerator.
Makes 3 half pints.
