Jalapeno jelly

Roughly chop the green pepper, red pepper and jalapenos, seeds included, and process to a salsa-like consistency in a food processor.

Whisk the granulated sugar and pectin powder together in a medium bowl and set aside.

Combine the chopped peppers and the white vinegar in a medium saucepan, cover, bring to a simmer and cook 10 minutes.

Heat a giant pot of water for the canning jars.

Add the sugar and pectin mixture to the peppers and cook 2 minutes more until dissolved, then cool about 15 minutes.

Fill the hot jars leaving a quarter inch headspace, wipe them down, add the lids and finger tighten the bands.

Lower the jars into boiling water deep enough to cover them and boil 10 minutes, then remove and check that the caps have popped down.

Cool overnight; they keep for one year.