6 bell peppers
3 hot peppers
6 1/2 c. sugar
1 1/2 c. white vinegar
3 pkg. Sure-Jell

Remove seeds from peppers and cut up. Place in blender with a little vinegar. Process until smooth. Add this to sugar, remaining vinegar and Sure-Jell in a large kettle.

Bring to bull rolling boil and cook for 1 1/2 minutes more.

Pour into jelly glasses and seal with paraffin.

Serve over a block of softened cream cheese with crackers.