2-3 sm. green bell peppers
3-4 hot red or green peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
2 (3 oz.) pouches liquid fruit pectin
Red or green food coloring (optional)

Wear rubber glove to seed and coarsely chop the bell and hot peppers. Place the bell peppers in blender or food processor and puree until liquified. You should have about 3/4 cup.

In a large pot, combine the 1 cup of pureed peppers with the sugar and vinegar over high heat. Bring to boil and add the pectin. Add food coloring if you are using it. Bring to a boil again and pour the jelly into a pitcher. Pour into half-pint jars and seal. Makes about 7 half-pints.

I take Club House crackers, spread with cream cheese, and top with this jelly. Yummy! Do not make ahead of time. Spread as you need.