3/4 c. ground green peppers
1/4 c. ground hot peppers
6 c. sugar
1 1/2 c. white vinegar
1 (6 oz.) bottle liquid fruit pectin

Combine ground peppers, sugar and vinegar in large enamel saucepan, place over high heat and stir until mixture comes to a hard boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Stir in pectin. Let stand 5 minutes. Skim off foam with a metal spoon and pour quickly into sterilized jelly jars. Seal at once with (1/8-inch layer of hot paraffin) or metal lids. Makes 6 half-pints.

NOTE: I like to use 3 large hot peppers only, and 1 1/2 cup vinegar, 1 (6 ounce) bottle liquid pectin and red or green food coloring to make it more attractive. Omitting the ground green peppers entirely.