Dinely chop green pepper and jalapeno peppers using a food processor or knife. In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar. Bring to boil on range-top; reduce heat.

Cover and simmer, stirring often, about 15 minutes or until pepper mixture tuns transparent. Stir in pctin; add food coloring, if desired. Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly. Remove from heat.

Skim off any foam with metal spoon. Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin. Serve with cream cheese and assorted crackers.

Yield: 1 serving