3 medium red peppers, chopped
2 medium green peppers, chopped
10 large Jalapeno peppers, chopped
1 cup cidder vinegar
5 cups sugar
1 box fruit pectin

Measure 4 cups of peppers. combine in large pan with vinegar and pectin. Addd 1/2 teaspoon butter. Bring to a rolling boil. Add sugar. Return to rolling boil. Boil for exactly 1 minute. Jelly should form sheet as it is spilled off of a metal spoon. If not boil for another 30 seconds and check again. When jelly is ready pour into hot sterilized jars. Wipe aro8und mouth of jar and place lid andd ring on jar. Sccrew lid on firmly and invert jar for 5 minutes. Store in dark place.

Yeilds 6 cups of jelly.
This recipe came from Anne Wick.