3 lg. bell peppers, cored, seeded and finely chopped
3 med. size jalapeno chilies, cored, seeded and finely chopped (6 for hot jelly)
1 1/2 c. cider vinegar
6 oz. bottle liquid pectin
5 (1 cup) jelly jars with resealable lids
6 1/2 c. sugar

Chop, blend or process the peppers and chilies. Combine with vinegar and sugar in a large saucepan. Bring to a boil and stir frequently about 30 minutes. Remove from heat and cool 10 minutes. Then add the pectin and return to the heat and boil stirring constantly for 2 minutes. Remove from heat, skim and ladle into hot sterilized jars. Seal at once. Place in hot water bath for 15 minutes.