1 lg Green pepper, cut into
Quarters
2    Fresh jalapeno peppers,
Seeds and ribs removed
6 1/2 c  Sugar
1 1/2 c  Cider vinegar
3 oz Liquid fruit pectin
-optional-
Several drops green food
Coloring

Dinely chop green pepper and jalapeno peppers using a food processor or
knife. In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and
vinegar. Bring to boil on range-top; reduce heat. Cover and simmer,
stirring often, about 15 minutes or until pepper mixture tuns transparent.
Stir in pctin; add food coloring, if desired. Return to full rolling boil;
boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Skim
off any foam with metal spoon. Pour at once into hot sterized half-pint
jars, seal, using metal lids of parafin. Serve with cream cheese and
assorted crackers.