|Red bell pepper||1|
|Green bell pepper||1|
|Fresh red chilies/Green jalapeno chilies||5|
|Sugar||6 Cup (96 tbs)|
|White distilled vinegar||1 1⁄2 Cup (24 tbs)|
|Liquid pectin||6 Ounce|
1. Puree bell peppers and jalapeno chiles in a blender or food processor (see below). In a 6-quart (5.4-1) saucepan combine pureed peppers and chiles, sugar, and vinegar; bring to a hard rolling boil and boil 1 minute. Remove from heat and add pectin; mix well. Skim foam from surface with metal spoon.
2. Pour into hot, sterilized jars. Wipe rims of jars with a clean cloth. Seal jars with canning lid and screw top and process in a hot water bath for 5 minutes or allow jars to cool and then store in the refrigerator.