6 1/2 c. sugar
1 1/2 c. apple cider vinegar
1 lb. bell pepper
1/4 lb. jalapeno pepper (fresh)
6 oz. bottle liquid pectin (Certo)

Remove seed from peppers before grinding. Save juice from ground peppers. Boil 4 or 5 minutes. Add Certo and juice from peppers. Bring to rolling boil for 1 minute. Pour into jars and seal.