3/4 c. green pepper (about 4 sm., seeded and cut up)
6 c. sugar
1/4 c. jalapeno peppers, canned
1 1/2 c. cider vinegar
1 bottle Certo

Put peppers into blender with 1/2 cup vinegar at high speed and blend well. Pour into sauce pan, rinsing blender with remaining vinegar and add to peppers. Add sugar and bring to a rolling boil that you cannot stir down. Remove from heat, let stand 5 minutes. Skim as necessary (white frothy foam will make jelly cloudy). Pour in Certo. You may need to add a little green food coloring. Pour into 5 (1/2 pint) containers and seal. Serve with cream cheese on crackers.