|Chopped jalapeno peppers||1⁄2 Cup (8 tbs) (Use Fresh, About 8 Pieces)|
|Red bell pepper||1 , seeded and finely chopped|
|Yellow bell pepper/Green bell pepper||1 , seeded and finely chopped|
|Sugar||5 Cup (80 tbs)|
|White vinegar/Wine||1 1⁄4 Cup (20 tbs)|
|Liquid fruit pectin||6 Ounce|
Sterilize 6 half pint jars.
Place the peppers in a large saucepan.
Add sugar and vinegar.
Bring to a boil; boil for 5 minutes uncovered.
Remove saucepan from heat.
Skim off any foam that comes to the top of the liquid mixture as it cools for 20 minutes.
Mix well; bring to a full rolling boil a second time.
Remove from heat; stir well.
Skim off any foam; carefully pour hot mixture into sterilized jelly jars.
Seal the jars with melted paraffin while jelly is hot.
Do not place tops on jars until paraffin has sealed.
As an appetizer, put jelly on top of any size cream cheese and serve with crackers.
Serve with lamb or poultry; mix with mayonnaise as a sauce for cold, boiled shrimp.
Serve as a sauce for eggrolls.