Created on November 11th, 2003
*Wear gloves when working with the jalapeno peppers. The oil from these peppers will stay on your hands for days and can burn your skin, eyes, mouth, whatever your hands come in contact with.
Process jalapeno pepper and bell peppers in food processor until smooth; stopping several times to scrape down sides.
Combine pepper puree, sugar and cider vinegar in a large saucepan. Bring to a boil over medium-high heat, stirring constantly. Once it starts to boil, continue boiling for 3 minutes; stir in pectin and lime juice. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with metal spoon.
Pour into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands; cool.
Store in refrigerator. Serve over cream cheese with crackers or toast. Makes 3 half pint jars.