Makes: 3 cups (750 ml)

4 large green peppers, seeded
4 1/2 ounce (127-mL) can green chilies
3 cup granulated sugar
1/2 cup cider vinegar
1/4 teaspoon butter
1 optional: Few drops green food coloring
1 package (85 ml) Certo Liquid pectin

Cut peppers into quarters. Line a strainer with a double layer of cheesecloth or a tea towel and place over a large bowl. In a food processor, puree peppers and undrained chilies. Turn into strainer. Gather edges of cheesecloth and tightly twist closed. Squeeze juice into measuring cup. Discard pulp. Measure 1 cup of juice into a large saucepan. Add sugar, vinegar, butter and a few drops of food coloring. Bring to a full rolling boil, uncovered, over high heat. Immediately stir in liquid pectin. Return to a full rolling boil and keep boiling, uncovered, stirring for 1 min. Skim off any foam that forms. Pour quickly into warm sterilized jars, filling up to 1/4 inch (0.5 cm) from rim. Seal while hot with sterilized 2-piece lids. Jelly sets as it cools. Store in the refrigerator.

Source:Chatelaine

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