Jalapeno Jelly

In a 6- to 8-quart heavy pot combine sugar, poblano peppers, cider vinegar, the water, jalapeño peppers, and salt. Bring to boiling; cook, uncovered, for 5 minutes, stirring frequently. Remove from heat; cover and let stand for 30 minutes.

Stir lime juice into pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Quickly stir in pectin; return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. If desired, add a few drops of green food coloring to tint to desired color. Remove from heat.

Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.