1 c. finely chopped sweet red pepper
1 c. finely chopped sweet green pepper
1/4 c. finely chopped, seeded hot red or green chili pepper
6 1/2 c. sugar
1 1/2 c. white or cider vinegar
2 (3 oz.) foil pouches liquid fruit pectin

Combine sweet red and green peppers, hot pepper, sugar and vinegar in large saucepan. Bring to boiling over moderate heat, stirring constantly.

Wash 7 half pint jars, bands and lids in hot soapy water. Rinse. Leave jars in hot water until needed. Place lids and bands in saucepan of simmering water until ready to use.

Bring pepper mixture to boiling, stirring constantly, over moderate high heat. Stir in pectin; bring to full rolling boil and boil hard, stirring for exactly 2 minutes. Remove from heat. Cool 5 minutes, skimming off foam.

Ladle into clean, hot canning jars, leaving 1/4 inch headspace. Run long, thin, non-metallic spatula around inside of jars to release trapped bubbles. Wipe jar rims and threads clean with damp cloth. Cover jars with hot lids; screw on bands firmly. Invert jars a few seconds. Cool jars upright on wire racks. Test for seals. Label, date and store in cool, dark place several weeks before opening. Serve with cream cheese on crackers.