Pepper Jelly

5-7 medium green peppers
1 C vinegar
2 C water

3 C pepper 'juice'
1 C vinegar
1 pkg pectin
3½ C sugar

Chop the peppers (removing seeds and core); you should have a little more than 2 cups. Boil them in a sauce pan with 1 cup vinegar and 2 cups water for about 15 minutes. Strain; result should be 3 cups pepper 'juice'.

Return pepper juice to sauce pan and add 1 cup vinegar, 3½ cups sugar and 1 pkg pectin. Boil. Pour into canning jars; seal.

Delicious with cream cheese and crackers or bread.

I like to reserve a little of the pepper and dice it up very small to add to the final jelly (I sometimes even add a little red pepper as well for extra color). Serve with cream cheese and crackers or bread.