1/4 c. chopped hot green pepper
1 1/2 c. chopped or coarsely ground bell pepper
6 1/2 c. sugar
1 1/2 c. vinegar
1 bottle liquid pectin

Grind peppers on fine blade of food grinder. Mix the peppers, sugar, and vinegar; bring to a brisk boil. Boil 3 minutes. Add pectin and boil 1 minute longer. Remove from heat and let stand for 5 minutes. Pour into hot sterilized dry jars and seal. Jelly may be strained.

NOTE: When you let this set for 5 minutes, you might want to skim off the top and then there is no need to strain.