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, or anything your hands come in contact with.
Process jalapeno pepper and bell peppers in a food processor until smooth, stopping several times to scrape down the 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 for 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.
Pour into hot sterilized jars, filling to 1/4 inch from the 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.