Makes 4 pints or 8 – 1/2 pints
1 cup bell pepper, chopped
8 to 9 fresh Jalapeno, chopped fine
6 1/3 cups sugar
1-1/3 cups white vinegar
Red or green food coloring (optional)
1 6-ounce bottle liquid fruit pectin
2 to 3 tablespoons fresh lime juice
Melted paraffin
Combine bell pepper, jalapenos, sugar and vinegar in saucepan. Add food coloring. Bring to a boil; remove from heat and add liquid fruit pectin. Return to heat until boiling point is reached; remove. Add lime juice. Pour into sterilized jars, stirring often to distribute peppers. Pour melted paraffin on top of jars to seal. Serve over cream cheese with crackers as an appetizer or as a condiment with lamb or beef.