By themaninblack



6 fresh jalapenos
1 small green bell pepper
6 cups sugar
1 cup cider vinegar
1/2 of a 6 ounce package liquid pectin
1/4 cup lime juice

Remove seeds and veins from jalapenos (wearing rubber gloves). Coarsely
chop jalapenos and bell pepper. Using food processor or blender, puree
Jalapenos and bell pepper. Combine puree, sugar, and vinegar in very large
pan or stock pot. (Mixture will foam a lot!) Bring to a boil over medium
high heat, stirring constantly. Boil 3 minutes. Quickly stir in pectin
and lime juice. Boil 1 minute longer, stirring constantly. Remove from
heat and allow to stop bubbling a minute or so. Skim off foam before
Canning.
Yield: 6 half-pints