6 1/2 c. sugar
1 c. bell pepper, chopped fine
3/4 c. hot jalapeno pepper, chopped fine
1 1/2 c. cider vinegar
1 (6 oz.) bottle of Certo

Mix sugar, vinegar and chopped peppers. Bring to a rolling boil, boil for 7 minutes. Drain. (Discard peppers, save juice.) Add Certo to juice. Take off heat and let stand for about 5 minutes. Add a few drops red or green food color. Put in sterilized jars and cover with melted paraffin. Serve this with eggs scrambled with cream cheese. Delicious!