3-5 fresh jalapeno peppers, stemmed and seeded
4 med. size bell peppers, stemmed and seeded
1 c. white vinegar
5 c. sugar
1 (3 oz.) pouch liquid fruit pectin

Grind jalapeno and bell peppers in a food processor or mince finely with a knife. Combine ground peppers and their juices, vinegar and sugar in a 6-quart pot. Bring to a slow boil and boil 10 minutes. Remove from heat and stir in pectin.

Return to heat and bring to a boil; boil rapidly for 1 minute. Remove from heat and skim off foam with a metal spoon. Quickly ladle into hot sterilized jars, leaving 1/2-inch headspace. Seal.

Makes 5 1/2 pints. Serve with crackers and cheese or meats.

Makes a great gift! Looks real pretty when made with red bell peppers instead of green.