Green Chile Jelly

by Bob T. from the Voyager list

4 whole green chiles, peeled and seeded
4 large bell peppers
1 cup vinegar
5 1/2 cups sugar
1 bottle (6 oz) liquid fruit pectin

Wash and remove core and seeds from bell peppers.

Drain green Chiles.

Dice bell peppers and grind with chiles in food processor.

Add vinegar and boil until mixture is transparent, about 1/2 hour.

Remove from heat and let cool for 5 to 10 minutes.

Add liquid fruit pectin and stir well.

Pour jelly into 1/2 pint jars and seal.

NOTE: if you like it hotter, try adding jalapeno to the mix when grinding.

Enjoy, I do. I usually quadruple the recipe and it lasts all year.