Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    green bell peppers
   2                    red bell peppers
   2                    yellow bell peppers or any combination of
                        -- the above
   4                    habanero/scotch bonnet peppers or 6
                        -- jalapeno peppers
   5 1/2  cups          sugar
   2      cups          welches white grape juice
   1      cup           heinz cider vinegar
     1/4                cupfresh lemon juice
   2      pouches       certo -- (do not substitute)

Preparation:

Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled. Serving Ideas : Serve with cream cheese and crackers