Got a couple pm's for this from another thread. Two drawers later I found it.
2 large bell peppers
1 lb jalapenos
3/4 cup white vinegar
1 box Sure Jell
3 cups sugar
Core and seed bell peppers, cut off stems of jalapenos (leave the seeds in), then grind the chit out of them in a food processor. Then sqeeze out all the moisture using cheese cloth. The recipe says discard the pulp but I think it probably ought to go in some mac n cheese.
In a large saucepan combine pepper juice, vinegar and Sure Jell. Bring it to a boil. Add sugar and boil hard for one minute. Pour in hot sterile jars and seal. Do not double.
This stuff rocks with cream cheese n crackers!