Submitted by Sandee Hinman
Blend in blender until fine:
3 ½ oz. can jalapenos
1 lg. green pepper
¼ cup vinegar
Combine in large saucepan:
6 cups sugar
1 cup vinegar
Mixture from blender
Cook on medium heat until sugar dissolves. Add:
6 oz. Certo (pectin)
Boil 1 minute.
Add 5-6 drops green food coloring if desired. Seal in jars.
Makes six ½ pint jars.
If not sealed, store in refrigerator.
