|Red pepper||1⁄2 Small|
|Green pepper||1⁄2 Small|
|Seeded jalapeno||2 (Fresh Peppers, Each 2 1/2 Inches)|
|Sugar||3 Cup (48 tbs)|
|White vinegar||3⁄4 Cup (12 tbs)|
|Liquid fruit pectin||3 Ounce (1 Pouch)|
In food processor or blender bowl, combine red, green and jalapeho peppers.
Process until finely chopped, stopping to scrape side of bowl if needed.
Pour mixture into 2-quart measure.
Stir in sugar and vinegar.
Microwave at High for 5 minutes.
Stir thoroughly to dissolve sugar.
Microwave at High for 4 1/2 to 6 1/2 minutes, or until mixture comes to a full rolling boil.
Microwave at High for 1 minute longer.
Mixture can be stored in refrigerator or ladled into hot sterilized jars.
Seal and process according to canning directions.