Note: From Terry. She taught me how to make this recipe. She also showed me how to seal the jars of jelly with wax. Pour the jelly on top of cream cheese and spread mixture on crackers for a real treat!
3/4 cup ground green bell peppers (about 2-3 peppers)
1/4 cup ground jalapeno peppers (about 2-3 peppers)
6 cups sugar
1-1/2 cups cider vinegar
1 (6 oz) bottle liquid pectin
Few drops of green food coloring, if desired (I use about 10 drops.)
1. Combine all ingredients except pectin. Bring to a rolling boil. Boil for 1 minute.
2. Remove from heat and let cool a few minutes. Add food coloring, if desired, and pectin. Mix well. Pour into glasses or jars and seal.
Serve over cream chese as a dip for crackers. (We like Wheat Thins the best!)
