1/2 - 3/4 cup chopped jalapeno peppers
1/2 - 3/4 cup chopped bell peppers
5 cups sugar
1 - 1 1/4 cups vinegar (wine or white)
1/2 cup water
1 bottle Certo

Place peppers in a large pot. Add sugar, vinegar and water. Bring to a boil for 5 minutes. Remove from heat and let cool for 20 minutes. Add Certo; mix well and replace pot on heat. Allow jelly to come to a full boil; remove from heat. Stir well and pour into jelly glasses. Seal with paraffin when jelly has cooled.

Makes 5-6 pint jars.

This jelly makes an excellent and unusual appetizer. Spread crackers with cream cheese and top with small amount of Jalapeno Jelly, or spread jelly over slightly softened cream cheese and serve with crackers on the side.