Ingredients:

1 lg. red bell pepper

1 lg. green bell pepper

10 jalapenos (mild to medium) leave seeds

1½ c. white vinegar

½ tsp. salt

6 c. sugar

1 pouch Certo liquid fruit pectin

Directions:

1. In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute.

2. Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a change to 'gel'). Makes about 6 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets.

Bon Appetit!