Now, this one is not my favorite.  In fact, I tasted it and that’s all I’ve done.  My mother likes it.  Scott and Elaina both eat it.  But it’s not something I want to mess with.  Still, I’m going to list it so I don’t lose it.

This is another recipe that Scott had on a message board.

2 1/2 Cups Finely Chopped Red Bell Peppers
1 Cup Finely Chopped Green Bell Peppers
1/2 Cups Finely Chopped Hot Peppers (I used a mix)
1 Cup Apple Cider Vinegar
1 Pack Pectin – I used 1 1/2, heard issues with setting. (We buy in bulk.  1 pack = 1/4 cup)
5 1/2 Cups Sugar

Just like any recipe, add your peppers and vinegar together into a pan and bring to heat. Add pectin, raising temp to a boil. Once at a rolling boil add sugar and return to boil. Boil for 2 minutes (adding food coloring if you like), then remove from heat.

Place in clean jars and seal with heated lids.

I’d found that letting the jars set for 10 minutes, then turning over for 10 minutes more helps keep the solids from settling at the top.