3/4 c. ground sweet green peppers
1/4 c. ground seeded jalapeno pepper with juice
6 1/2 c. sugar
1 (6 oz.) bottle fruit pectin
Green coloring (optional)
1 1/2 c. cider vinegar

Combine peppers; divide in half and set aside. Put sugar, vinegar, 1/2 of peppers and juice in blender and blend thoroughly.

Cook mixture in saucepan 10-15 minutes. Add remaining peppers, juice and pectin. Stir and cook for 4 minutes. Add coloring. Pour into hot, sterilized jars and seal. Serve over cream cheese with crackers or as an accompaniment to cold meats. Enjoy.