3/4 c. ground up green peppers

(About 2 large ones), with seeds and membrane removed before putting through food mill (fine blade) (also include juice) 6 c. white granulated sugar 1 1/2 c. white vinegar 1 (6 oz.) bottle Certo or pectin

Combine first 4 ingredients in a heavy saucepan (at least a 4 quart size). Place over high heat and stir until mixture comes to a hard boil--boil for 5 minutes, stirring constantly. Remove from heat and stir in pectin. Let stand 5 minutes and skim off foam with a metal spoon. Pour into jelly jars that have been sterilized and are hot. Pour to 3/4 inch from top of jar. Cool a little and seal with paraffin.

Makes about 6 1/2 pint jars. Keep in a cool place. Be sure to use plastic or rubber gloves to handle yellow peppers.