10 ripe Jalapeno chiles -- stemed and seeded
2 md red Bell peppers
1 1/2 c Vinegar,distilled or cider
6 1/2 c Sugar
1 c Lime juice(fresh)
6 oz Liquid pectin(two bags)
Place the chiles and peppers in a blender and pure until finely chopped.
Combine the pure and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove the pan from the heat and stir in the sugar and lime juice.
Return the pan to the heat, bring to a boil again, stir in the pectin and boil again, stirring constantly for a minute.
Skim off the foam and bottle in sterilized jars. Makes 7-1/2 pints.
scarf with your favorite crackers and cream cheese glaze for carne(to follow)