1/4 c. Jalapeno hot peppers (Mexican chilies)
3/4 c. bell peppers

Grind & measure:

1 1/2 c. vinegar and 6 cups of sugar.

Combine all ingredients and mix well in a large stainless steel stockpot. Bring to a boil and let boil 3 to 5 minutes. Add one 6 ounce bottle of Certo (do not use any other kind of pectin).

Boil again for 5 to 10 minutes, remove from fire and skim. When jelly begins to thicken slightly, pour into glasses.

To make the jelly a mint color, add green food coloring; otherwise it is a drab olive green. Great served over Philadelphia cream cheese with Saltines.