1 lb. bell peppers (about 3 lg. peppers)
1/4 lb. jalapenos, canned or fresh
5 c. sugar
1 c. vinegar
1 pkg. Certo

Dissolve sugar in vinegar. Cut off stems and seeds of jalapenos and peppers. Grind peppers in blender or food processor. Add to sugar-vinegar mixture. Boil hard for 10 minutes. Add Certo, boil hard for 1 minute. Pour into clean, clear canning jars. Place lids (and rings if any) on jars. Cook full jars in hot water bath for 10 minutes. Makes 3 pints. Serve over cream cheese with crackers.