Autumnal jalapeno jelly

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Autumnal Jalapeno Jelly
  Categories: Canning
       Yield: 1 servings
  
       1 c  Red bell pepper
     1/2 c  Jalapeno pepper
       5 c  Sugar
   1 1/2 c  Apple cider vinegar
 
 MMMMM----------------THE SEEDS OF 1 JALAPENO PEPP---------------------
       2    Pouch liquid pectin
       6    Canning jars
  
      Remove stems veins and most of the seeds of peppers and chiles.
      Adding the seeds of 1 jalapeno chile will not make the jelly
   
      hotter since the sugar, the vinegar, and the cooking
      process tame (most) all the chiles. The floatin
      seeds in the jar add character.
   
      Using the knife blade of a processor, mince the
      peppers and chiles with quick on and off pulsations.
   
      In a 5 qt. pot, mix the peppers, chiles, seeds sugar
      and vinegar.  Bring to a rolling boil and boil for
      3 minutes.  Remove from the heat and cool for 5
      minutes.  Add the 6 ozs of pectin (certo) and stir
      continuously for 2 minutes.  Allow the mixture to cool
      for another 2 minutes and the stir again for 1 minute.
      This stirring will distribute the bits of pepper
      throughout the jelly.  Pour into jelly jars that
      have been strilized and seal immediatly with lids
      that have been sterilized seperatly for 5 minutes.
      Test seal, after cooling, with finger.  If middle
      pops up when pressed, jar is not sealed.
  
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