Categories: Jams 
      Yield: 1 servings 
  
      3 c  Apple cider vinegar 
     10 c  Sugar 
     20    Jalapenos, stemmed, seeded, 
           -finely diced 
      3 lg Anaheim chilies, 
           -seeded and finely diced 
     12 oz Liquid pectin 
           Paraffin 
  
  In a large saucepan over high heat, bring the vinegar and sugar to a boil. 
  Stir mixture until sugar is dissoved, and lower heat to simmer.  Add the 
  jalepenos and Anaheims, and simmer for 10 minutes, all the while skimming 
  foam from the top.  Stir in the pectin and bring to a boil.  Boil for one 
  minute, remove from heat, and let stand for 20 minutes.  Pour into hot 
  steralized jars and seal with paraffin.