2 1/2 cups jalapeno (when chopping wear gloves) about 1 1/2 lbs.
3 1/2 cups chopped bell peppers (about 6 large)
6 cups sugar
1/2 cup lemon juice
1 lg. can crushed pineapple
1 pack apricot Jello
1 pk Sure-jell

Mix all ingredients except Sure-jell and Jello; let come to a boil.

Cook 30 minutes. Add Sure-jell. Cook 5 minutes more.

Remove from from heat add Jello and stir until cool about 10 to 15 minutes. Pour into sterilized jars.

Makes about 8 half pint (8 oz) jars.

Refrigerate jars overnight. Store on shelf.

Eat with toast or crackers. This is not very hot. My granddaughter eats this all the time.

Submitted by: WANDA HUDSON