|Jalapeno peppers||1 Cup (16 tbs)|
|Bell peppers/Sweet banana peppers||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Sugar||6 Cup (96 tbs)|
|Certo||250 Milliliter (1 Bottle)|
Proportions of jcdapeno and bell pepper may be varied to control hotness.
Put in blender using 1/2 CUP vinegar to blend.
Refrigerate overnight to marinate.
Place peppers, sugar and 1 cup vinegar in kettle over medium heat, and stir until fully boiling and until impossible to stir down.
Remove from heat and let stand exactly 5 minutes.
Skim off foam and stir in Certo quickly and thoroughly.
Pour in jars and let stand to jell before sealing.