4 or 5 hot peppers, cored and cut in pieces
1 c. white vinegar
4 sweet green peppers, cored and cut in pieces
5 c. sugar
1 pouch liquid pectin
Green food coloring

To make jelly: Sterilize canning jars. Put half the peppers and half the vinegar into blender container; cover and process at liquefy until pepper is liquefied. Repeat with remaining peppers and vinegar. Combine liquefied peppers, sugar and vinegar in a large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard one minute. Skim and add a few drops of green food coloring. Pour jelly immediately into hot canning jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.