10 jalapenos - chopped
2 med bell peppers - chopped (red, green, yellow, or a combination)
1 1/2 C distilled vinegar
6 C sugar
1/3 C lemon juice
4 oz liquid pectin
Bring peppers and vinegar to a boil. Boil for 10 minutes. Remove from heat and add sugar and lemon juice. Return to heat and bring to a boil. Add pectin and boil for 1 minutes, stirring constantly. Pour into hot, sterilized jars.
Yields 6 1/2 pint containers.
Yummy over cream cheese on crackers.