8 (1/2 pt.) jelly glasses
1 1/2 c. sweet green peppers, seeded and chopped
4 oz. canned chili peppers drained
6 1/2 c. sugar
1 1/2 c. cider vinegar
1/8 tsp. green food color
2 (3 oz.) pouches liquid fruit pectin
Paraffin

Wash glasses in hot soapy water and rinse well. Pour boiling water over jars inside and out and invert to drain and dry. Or if your dishwasher has a very hot rinse cycle, wash jars in it and let them stay there until you are ready to use them. Puree chilies and peppers.

In a stainless steel saucepan, heat sugar and vinegar until sugar dissolves. Add puree. Over high heat, heat to boiling. Reduce heat and simmer on low 5 minutes. Stir in food coloring. Skim off foam. Remove from heat and stir in pectin. Spoon into jelly jars. Cover at once with 1/8 inch hot paraffin. Let cool and refrigerate. Makes about 8 (1/2 pint) jars.