Jalepeno Jelly

I know ... beat me with a wet noodle, but I'll try just about anywhere right now for an answer. I'm looking for a quick and easy recipe for jalepeno jelly. I found one quite some time ago and have been surfing for ages with no luck. This one also uses red peppers and red food coloring in one batch ... and green peppers and green food coloring in the second batch. Poured into small glass canisters ... and wrapped in alternating red & green ribbons ... what can I say ... a truly colorful Christmas gift. Anyone out there seen anything similiar? Any hint on a site to check?

INGREDIENTS
1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped
DIRECTIONS
Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

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1 c. lengthwise strips green bell pepper (about 1 med. pepper)
1 1/2 c. cider vinegar
1/3 c. quartered fresh jalapeno peppers with seeds
5 c. C and H granulated sugar
1 pouch (3 oz.) liquid pectin
5 drops green food color

Combine pepper strips, vinegar and jalapeno peppers in a blender. Process stop-and-go fashion to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil 5 minutes. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool. Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

RED JALAPENO PEPPER JELLY:

Substitute red bell peppers for the green; use 5 drops red food color instead of green.
Makes 5 cups.

If fresh jalapenos are not available, use 1/4 cup canned or bottled jalapeno peppers (rinsed, seeded and quartered) instead.

Pitty I am allergic to jalapeno. That looks good.

Thanks Sherry. This one looks more reasonable than others I've come across. I planned on making it for a lot of the men in the family this year. They seem to get left out in getting unique things and this idea has been running through my head for awhile.

Best of the season to you!

Your welcome babe ... I just wish that I knew someone who could make it for me since I have no idea how to can jelly.

--Sher