3/4 c. ground green bell pepper
1/4 c. ground fresh jalapeno pepper
1 c. cider vinegar
5 c. sugar
1 (6 oz.) bottle liquid fruit pectin

Combine peppers, vinegar and sugar in large saucepan. Boil 4 minutes. Remove from heat and let cool for 1 minute. Add pectin. Pour into hot sterilized jelly glasses and seal. Makes about 5 (6 ounce) glasses of jelly. Great on meat, vegetables and over cream cheese for cracker spread.