3 lg. bell peppers, chopped in blender
6 med. jalapeno peppers
6 1/2 c. sugar
1 1/2 c. apple cider vinegar
1 bottle pectin

Combine peppers, sugar and vinegar in saucepan. Bring to full boil and boil 8 to 10 minutes, stirring constantly. Remove from heat and add pectin and green food coloring (optional). Mix well. Return to heat and boil 2 minutes. Remove from heat, skim and ladle into hot sterilized jars. Seal immediately. Process in boiling waterbath for 10 minutes. Serve with cream cheese and crackers. Makes 2 1/2 pints.