Title: Unusual green pepper jelly
 Categories: Canning
      Yield: 6 Servings
 
      6 lg Green peppers
  1 1/2 c  Vinegar; divided
      1 ts Crushed red pepper
      6 c  Sugar
    1/2 ts Salt
      2 pk Liquid fruit pectin; 3-oz ea
 
    Seed peppers, and chop coarsely.  Place half of chopped peppers and
  3/4 cup vinegar in container of electric blender; process on high
  speed until smooth. Repeat with remaining chopped peppers and
  vinegar. Combine pureed peppers, red pepper, sugar, and salt in a
  large Dutch oven; bring to a boil, and add pectin. Cook, stirring
  often, for 30 minutes or until mixture sheets from a metal spoon.
  Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace.
  Cover at once with a 1/8-inch layer of paraffin. Cover with metal
  lids, and screw metal bands tight. Serve with cream cheese on
  crackers as an appetizer. From Southern Living, June, 1982.