Mix all the peppers with the sugar and vinegar. Bring
to a boil, and cook for 1 minute at a boil, then reduce
heat and simmer for 5 minutes. Stain mixture and let
the liquid cool. Add gelatin and food coloring. Fill
canning jars and seal with paraffin.
You can add additional minced jalapenos to the
jelly before sealing, if desired.
Recipe makes about 3 pints.