6 bell peppers (3 red + 3 green)
1 lb. hot peppers (Hungarian or banana)
6 pods long green hot peppers
13 c. sugar
3 c. apple cider vinegar
2 or 3 shakes hot pepper sauce
2 (16 oz.) bottles liquid fruit pectin

Split peppers. Remove seeds. Grind bell pepper in food chopper, using fine blade; pour off liquid. Grind other peppers and mix with drained bell peppers. Add sugar, vinegar and hot pepper sauce. Remove from heat and let stand 5 minutes. Add pectin; stir well. Keep mixture stirred while filling jelly glasses. Makes about 14 (8 oz.) jars. Seal well. Serve with meats and vegetables.