5-6 sweet red peppers
8-9 hot chili peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
1 bottle certo

Use with cream cheese on crackers as hors d'oeuvres.

Wash and cut peppers, remove tissue and seeds, grind separately, measure 2 cups sweet peppers and 1/4 cup chili peppers. Put into pot using juice as well as pulp (if pulp is short). Add sugar and vinegar. Bring to a boil. Remove from heat - cool for 20 minutes. Stir occasionally. Return to heat; bring to rolling boil for 2 minutes. Remove at once and add pectin (certo). Skim and stir for 5 minutes. Pour into jars and cool. Seal with paraffin. (Green peppers may be used instead of red.)