1 green bell pepper, chopped
3 jalapenos, seeded and chopped
2/3 cup cider vinegar
3 cups granulated sugar
1 3-oz bottle liquid fruit pectin
3 drops green food coloring
Combine peppers and cider vinegar in a food processor or blender. Process until smooth. Blend in sugar, then place in a large saucepan.
Cook over medium heat until mixture comes to a full rolling boil, stirring a few times. Remove from heat and blend in pectin and food coloring. Skim off foam from surface.
Pour through a strainer (to remove foam) into hot half-pint jars. Refrigerate, covered, for 24 hours before serving.