3/4 c. ground green pepper, no seeds
1/4 c. ground jalapeno pepper, no seeds
6 c. sugar
1 1/2 c. white vinegar
1 (6 oz.) bottle liquid fruit pectin

Combine peppers, sugar, and vinegar in a large saucepan. Place over high heat and stir until mixture comes to a hard boil. Boil hard 1 minute stirring constantly.

Remove from heat and stir in pectin. Let it stand for 5 minutes, then skim off foam with a metal spoon and pour quickly into sterilized jars. Seal at once with 1/8-inch layer of hot paraffin or metal lids.

Makes 6 half-pints.