Jalapeno Pepper Jelly

Enjoy this with crackers and soft cream cheese. Makes  6 small jars (12 servings).
   

3 green bell pepper, minced
2 (4 ounce) cans diced
   jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
 1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container
   liquid pectin
5 drops green food coloring

Directions
1 In a large, stainless steel saucepan, combine peppers,
   vinegar, sugar, and cayenne pepper. Cook over medium high heat.
   Stir frequently until mixture begins to boil.
2 Stir in pectin; boil 5 minutes longer, stirring
   constantly, and mix in food coloring. Skim off foam, and remove
   from heat.
3 Ladle into sterilized jars. Seal, and process in a
   boiling-water canner for 5 minutes.