3/4 lb. bell peppers, 2 cups
1/2 lb. jalapeno peppers, 1 1/2 c. canned (seeded), a lot hotter with fresh jalapenos
6 1/2 c. sugar
1 1/2 c. apple cider vinegar
1 (6 oz.) liquid pectin

Grind peppers finely, extract juice and save aside. Add all ingredients except juice and pectin. Boil 4 to 5 minutes. Add juice and pectin. Boil 3 minutes more. Can. 4 pints.