Categories: Relishes, Vegetables 
      Yield: 2 servings 
  
      4 c  Fresh Peppers, chopped fine, 
      1 x  Seeded (3 red, 3 green, 
      1 x  -and 5 Jalapeno) 
    3/4 c  Pure Apple Cider Vinegar 
      1 ea CERTO Light Fruit Pectin 
      1 x  -crystals (box) 
  3 1/4 c  Sugar, divided 
  
  In a large saucepan, combine chopped peppers and vinegar. In a small bowl, 
  mix pectin crystals with 1/4 cup of the sugar. Slowly stir pectin mixture 
  into the peppers. Cook and stir over high heat until the mixture comes 
  to a full boil. Stir in remaining sugar. Cook and stir until mixture 
  returns to a boil. Continue to stir and boil hard for 1 minute. Skim off 
  foam. Remove from heat. Stir and skim for 5 minutes to cool slightly. Pour 
  quickly into sterilized jars. Seal while hot with new 2-piece lids or 1/8 
  inch hot parrafin. Makes about 5 cups.