Hot Pepper Jelly - cooking recipe

Ingredients

5 to 7 medium green or red bell peppers
2 or 3 jalapeno peppers (according to how hot you like)
1 c. vinegar
2 c. water
1 c. vinegar
1 box pectin
4 c. sugar

Preparation

Wash, stem, seed and grind or finely chop peppers.
Measure 2 cups; stir in 2 cups water and 1 cup vinegar.
Bring to boil. Reduce heat and simmer, uncovered, for 15 minutes.
Strain and measure 3 cups of juice.