10 whole jalapeno -- stems
1 removed
2 medium red bell pepper
1 1/2 cup distilled vinegar
6 cup sugar
1/3 cup lemon juice
4 oz liquid pectin
10 drop green food coloring
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
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