1 1/2 c. green peppers, chopped
1/2 c. jalapeno pepper
6 c. sugar
1 1/2 c. cider vinegar
1 bottle Certo
8-9 drops green food coloring

Put peppers in blender with 1/2 cup vinegar. Blend until smooth. Pour into 4 quart saucepan. Rinse blender with rest of vinegar and add to pan. Stir in sugar and place on high heat, bring to boil. Remove and let stand 5 minutes. Skim off any foam. Stir in Certo and food coloring. Mix and pour into hot jars. Seal with paraffin. Makes 7 cups. Serve over cream cheese with crackers.