Jalepeno Jelly

3/4 lb. jalapeno peppers
2 cups cider vinegar
6 cups sugar
2 pouches liquid pectin
a few drops green food coloring (optional)
Wash, remove stems, cores and seeds from peppers.
In a scrupulously clean blender or food processor, puree the peppers
with 1 cup vinegar. Transfer mixture to a large soup pot. Add remaining
1 cup vinegar and sugar. Heat to boiling and continue to boil for
another 10 minutes, stirring constantly.
Add pectin and continue cooking at a rolling boil for another minutes,
stirring constantly. Skim any foam which accumulates at the top. Remove
from stove. Add food coloring, if using.
While the jelly is still hot, ladle it into hot jelly jars, leaving a
1/4 inch headspace. Screw on lids and adjust. Process in a boiling water
bath canner for 10 minutes. Remove from canner and cool in a draft free
place.
Store on shelf. Refrigerate after opening.