6 large green peppers
1-1/2 c. vinegar, divided
1 tsp. crushed red pepper
6 c. sugar
1/2 tsp. salt
2 (3 oz.) pkgs. liquid fruit pectin

Seed peppers and chop coarsely. Place half of peppers and 3/4 cup vinegar in blender and process on high until smooth. Repeat with remaining pepper and vinegar. Combine pureed peppers, red pepper, sugar and salt in a large Dutch oven. Bring to boil and add pectin. Cook, stirring often, for 45 minutes or until mixture sheets from a metal spoon.

Quickly pour jelly into sterilized jars, leaving 1/2 inch headspace. Cover with 1/8 inch layer of paraffin. Cover with metal lids and bands. Makes 6-7 half pints. Serve with cream cheese and crackers.