1 c. or about 1 lb. fresh jalapeno peppers, seeded
1 med. bell pepper, chopped
1/4 c. white vinegar

Blend above ingredients in a blender. Take a large saucepan and pour blender mixture into it. Add 6 cups white sugar and 1 cup white vinegar. Cook on low heat, stirring until sugar dissolves. Boil slowly about 15-20 minutes and then skim off scum.

Add to mixture: 1 (8 oz.) jar of Certo and 3-4 drops of green food coloring to achieve the color you desire. Bring again to a boil. Let cook about 15-20 minutes again and pour into containers. Seal with wax. Cover them with lids. Makes 8 cups or 8 1/2 pints. Great served with favorite cracker and cream cheese.

BE SURE TO WEAR RUBBER GLOVES WHEN HANDLING THE PEPPERS AND WORK IN A WELL-VENTED KITCHEN AS THE PEPPERS COOKING WILL CAUSE BREATHING PROBLEMS.