Jalapeno Pepper Jelly

13 Jalapeno Peppers, (4 whole and 9 seeded)
2 medium or 1 large bell pepper (red, yellow or orange, but not green)
1/3 cup freshly squeezed lemon juice
1 1/2 cups vinegar
6 cups sugar
4 oz. LIQUID pectin
red food coloring

Chop whole jalapenos very fine or puree in blender. Then add seeded, jalapenos. Add bell pepper to blender then add vinegar. Puree until coarsely ground and small chunks remain. Pour into large pan. Over medium heat, bring to a full boil and boil for 10 minutes. Remove from heat and add lemon juice and sugar. Return to heat and bring to a hard boil. Add pectin and boil for one full minute. Remove from heat and skim off any foam. Add 10 drops of red food coloring. Strain jelly and pour into sterilized half pint jars. Seal and process for 15 minutes in boiling water. Makes 6 half-pints