6 med. green pepper, cored, seeded and ground
5 long yellow sweet peppers (if available cook longer), ground
8 hot green pepper, seeds left in and ground
1 onion, ground
9 c. sugar
1 1/2 c. white vinegar
1/2 c. lemon juice
1 bottle liquid fruit pectin
Green food coloring (optional)
Paraffin

If not available, omit. If available, cook 3-5 minutes longer.

Place peppers, onion, sugar, vinegar and lemon juice in a kettle. Bring to boil, slowly stirring to dissolve sugar. Boil 5 minutes, stir in pectin and coloring. Let stand 5 minutes, skim, stir and pour into hot sterilized jars. Top with 2 thin layers of paraffin. Cool, cover and store in a cool, dark, dry place. Serve with cream cheese on crackers.