• 2 cup bell peppers (red, green, or both)
  
• 1 or 2 fresh jalepeno peppers
  
• 6 cup vegan sugar
  
• 1 1/2 cup vinegar (5%)
  
• 2 or 3 pouches liquid pectin
  
• few drops red or green food coloring (optional)
  

Grind or chop the bell peppers and jalepenos. When handling the
jalepenos, USE GLOVES to avoid burns. (I use a food processor.)

Combine with vegan sugar and vinegar. Bring to a full rolling boil,
stirring constantly. Remove from heat and let stand 15 minutes.
Bring to a boil again for 2 minutes. Add pectin and bring to a
rolling boil. Remove from heat and stir for 5 minutes. Add coloring,
if desired. Pour into hot jelly jars and seal with lids. Store in a
cool dark place. Jelly may take up to 3 to 4 weeks to set.

Personal notes: I used red bell and jalepeno peppers when I added red
food coloring and green bell and jalepenos when I added green food
coloring. One jalepeno is quite mild and 2 is moderate. If you want
hotter jelly, add 3 jalepenos. I used 2 jalepenos in my jelly.

I only used 2 pouches of pectin and the jelly I made set right away.

Also, I have seen a jalepeno jelly recipe that used apple juice as a
base but can't seem to find it. I bet that would also be good.

I got this recipe from the rec.food.cooking newsgroup a couple months
ago but I have not tried it myself. It was originally posted by
Denise Caire (denise@dadla.WR.TEK.COM)