4 c  Fresh Peppers, chopped fine,
Seeded (3 red, 3 green,
-and 5 Jalapeno)
3/4 c  Pure Apple Cider Vinegar
1    CERTO Light Fruit Pectin
-crystals (box)
3 1/4 c  Sugar, divided

In a large saucepan, combine chopped peppers and vinegar. In a small bowl,
mix pectin crystals with 1/4 cup of the sugar. Slowly stir pectin mixture
into the peppers. Cook and stir over high heat until the mixture comes to a
full boil. Stir in remaining sugar. Cook and stir until mixture returns to
a boil. Continue to stir and boil hard for 1 minute. Skim off foam. Remove
from heat. Stir and skim for 5 minutes to cool slightly. Pour quickly into
sterilized jars. Seal while hot with new 2-piece lids or 1/8 inch hot
parrafin. Makes about 5 cups.