1 lg. red pepper
1 lg. green pepper
1/4 c. hot jalapeno peppers, rinsed, seeded and chopped
6 1/2 c. sugar
1 1/2 c. white vinegar
1 (6 oz.) bottle liquid fruit pectin (Certo)

Chop red and green pepper and briefly put in blender with jalapeno pepper. Bring sugar and vinegar to a boil in large pan. Remove from heat. Add pectin. Stir until thickened but doesn't get real thick. Sterilize 12 ounce Ball jars. Fill while warm leaving 1/8 inch at top. Wipe rim with clean, damp cloth and put lids on tight. Cover jars with water and boil 5 minutes. Store at room temperature until opened then refrigerate. Delicious served with cream cheese and crackers.