2 large green peppers
1/4 c. hot peppers (I use Hungarian wax, jalapeno peppers will work; rinsed, seeded and chopped)
6 1/2 c. sugar
1 1/2 c. white vinegar
1 (6 oz.) bottle liquid fruit pectin

Put green peppers through grinder using medium blade and reserve the juice. Combine juice, peppers, sugar and vinegar in large saucepan. Bring to a boil and remove from heat. Add liquid pectin stirring until mixture thickens. Fill hot cleaned jelly jars. Leave 1/8 inch headspace. Wipe rims with damp cloth. Cover and process 5 minutes in a boiling water bath.

Yield: 6 cups.

We serve this jelly over 8 ounce package of cream cheese and dip it with crackers.