Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Green peppers
1 1/2 c Vinegar; divided
1 ts Crushed red pepper
6 c Sugar
1/2 ts Salt
2 pk Liquid fruit pectin; 3-oz ea

Seed peppers, and chop coarsely. Place half of chopped peppers and
3/4 cup vinegar in container of electric blender; process on high
speed until smooth. Repeat with remaining chopped peppers and
vinegar. Combine pureed peppers, red pepper, sugar, and salt in a
large Dutch oven; bring to a boil, and add pectin. Cook, stirring
often, for 30 minutes or until mixture sheets from a metal spoon.
Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace.
Cover at once with a 1/8-inch layer of paraffin. Cover with metal
lids, and screw metal bands tight. Serve with cream cheese on
crackers as an appetizer. From Southern Living, June, 1982.

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