Yield: twelve 4-oz jars
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
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