3/4 c. green pepper, seeded and cut up
1/4 c. jalapeno peppers, seeded and cut up
1 1/2 c. cider vinegar
6 c. sugar
1 bottle Certo

Put peppers in blender with 1/2 cup vinegar at high speed. Blend well. Pour into a saucepan, rinse blender with remaining vinegar and add to peppers. Add sugar and bring to a rolling boil that you cannot stir down. Remove from heat; let stand 5 minutes and skim off foam. Pour in Certo and stir well. Green food coloring may be added for better color. Pour into 5 sterilized 1/2 pint jars and seal. Water bath for 10 minutes. Note: for spicier jelly, use 1/2 to 3/4 cup jalapeno peppers, then decrease green pepper accordingly. Red peppers may also be used. Serve with crackers and cream cheese.