6 1/2 c. sugar
1 1/2 c. apple cider vinegar
3/4 c. ground green bell peppers
1/4 c. ground jalapeno peppers
6 oz. Certo

Liquefy bell peppers in blender. Measure pepper and juice after it is liquefied. Liquify jalapeno peppers and measure.

Heat sugar and vinegar until sugar is melted. Add ground peppers. Boil until the mixture reaches a rolling boil that cannot be stirred down. Remove from heat, and cool 10 minutes. Larger pieces should be removed and any foam skimmed off.

Add 1 teaspoon green food coloring if desired. Stir in Certo working quickly as possible before it thickens. Place in 8-ounce jars, leaving 1 inch of headspace, and seal.

Cool well before placing in freezer. Makes ten 8-ounce jars.

Serve on crackers with cream cheese.