4 med. green bell peppers
3 med. jalapeno peppers, canned
1/2 c. cider vinegar

Put above ingredients in a blender, blend until soupy. In a large pan, mix 6 cups sugar and pepper mixture. Rinse out blender with another 1/2 cup cider vinegar, pour into pepper and sugar mixture. Bring to a full boil. Add 2 packets Certo. Add food coloring, if desired. Bring to a boil again. Set off stove and wait 5 minutes; then skim the top. Pour into jelly glasses or jars.

Immediately melt paraffin and put over top of jelly or use seal tops. To serve - spread crackers with cream cheese and jelly.