5 lg. bell green peppers
1 1/2 c. apple cider vinegar
1 c. minced jalapeno peppers
1/3 c. minced Creole green or red hot peppers
6 1/2 c. sugar
1/2 tsp. salt
1 pkg. (2 packets) Certo liquid pectin

Remove seeds from all peppers and wash and dry. Chop bell peppers and put half of vinegar, which is 3/4 cup with half of peppers in blender and blend on high speed until smooth. Then pour into large saucepan. Then mix the second half of peppers and vinegar. Pour into saucepan, add sugar and salt. Bring to boil and boil 30 minutes. Add liquid pectin and bring to boil 20 minutes.

Add 2 drops of green or red food coloring. Remove from heat, skim foam. Pour into hot sterilized jar and seal. Makes 8 small jelly jars.