4 green peppers
4-6 jalapeno peppers, seeded
6 c. sugar
1 1/2 c. cider vinegar
2-3 oz. certo (1-6 oz. box)

Remove stems and seeds from peppers. Chop peppers (finely) in food processor. In 5 quart pot mix pure with sugar and vinegar; bring to boil, stirring constantly. Reduce heat; simmer for 10 minutes. Remove from heat; stir in certo. Boil 1 minute; pour into 8 ounce sterile jars (8) and cover with melted wax and store. Serve with cream cheese. Spread on crackers.