3 jalapeno peppers
4 bell peppers
1 c. white vinegar
5 c. sugar
1 bottle liquid pectin

Use rubber gloves to handle jalapeno peppers. Remove seeds and run all peppers through food grinder using fine blade. Use all juice. Slowly boil pepper, vinegar and sugar for 10 minutes. Remove from heat. Add liquid pectin and boil hard for 1 minute. Pour into sterilized half pint jars to within 1/2 inch of top. Put on cap and screw band firmly tight. Process in boiling water bath 5 minutes. Makes 5 half pints.