1 c. red and green hot peppers, seeded and stems removed
12 c. sugar
3 c. cider vinegar
2 bottles liquid pectin

Grind peppers together, mix with sugar and vinegar, place in pot and bring to rolling boil. Remove from heat; cool 10 minutes; add pectin; return to heat and bring to boil. Remove from heat; pack into sterilized pint canning jars and seal. Process 10 minutes in boiling water. "Wear plastic gloves when handling hot peppers."