Pepper Jam

Ingredients:

1 Green bell pepper
1 Red bell pepper
9 to 10 medium sized jalapeno peppers (can substitute hot Hungarian wax peppers)
6 cups white sugar
1 1/2 cups cider vinegar
3 ounce package of liquid pectin

Directions

1. Seed and finely chop peppers.  (For a spicier jam, keep about 1/2 of the jalapeno pepper seeds.)
2. Place all peppers in a heavy 3 quart pot.  Add cider vinegar and sugar.  Bring to a boil, then lower heat to a simmer.  Simmer for 10 minutes.  Add pectin and bring to a rolling boil for one minute.
3. Take off heat.  You can using your favorite canning method.  Or put into freezer containers.  Let sit for 24 hours to thicken.  Then freeze until ready to use.  Makes about 7 to 8 cups of jam.