3 jalapeno peppers
4 bell peppers
1 c. white vinegar
5 c. sugar
1 bottle liquid pectin

Cut peppers in half. Remove seeds and stems. Run peppers through food grinder, using fine blade. Use all juice.

Slowly boil first 4 ingredients for 10 minutes. Remove from heat. Add liquid pectin and boil hard 1 minute. Pour into sterilized half pint jars to within 1/2 inch of top. Put on cap, screw hand tightly. Process in water bath 5 minutes or seal with paraffin. Yield: 5 1/2 pints.