Wash jars and place them in your canner pot, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use.

Place lids in water in a small sauce pan and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

PUT ON GLOVES! Wash, deseed (if desired), and chop jalapeno peppers and spicy yellow peppers and whiz in a small food processor. Place in a large sauce pot.

Add the vinegar and bring to a boil and simmer covered for 5 minutes.

Strain the juice out, pressing the chilies down with a spatula so as to get all the juice. I didn't scrape the pot clean as I returned half the mash to the pot along with the liquid.

Add the pectin powder and bring back to a boil.

Add all the sugar at once, using a whisk to keep moving.**

Add green food coloring a few drops at a time until its the desired colour.

Once all the sugar has melted and it has been brought back to a boil remove from heat.

Fill hot jars to 1/4" from the top. Wipe rims clean. Screw on 2-piece lids.

Put filled jars in boiling water in canning pot (covered with water). Boil 10 minutes.

Remove from water. Let jars cool.

Check seals; lids should be sucked down.