3/4 c. ground bell peppers
1/4 c. ground hot peppers (may want to use less, depends on how hot you like it)
6 c. sugar
1 1/2 c. white vinegar
1 (6 oz.) bottle liquid fruit pectin

Combine peppers, vinegar and sugar in large saucepan. Place over high heat and stir until comes to a hard boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Let sit for 5 minutes.

Skim off foam with metal spoon and pour quickly into sterilized hot jelly jars. Seal at once with 1/8 inch layer of paraffin.