HOT PEPPER JELLY

3 large bell peppers, 1 green, 1 red, 1 yellow
6 medium jalopenos
2 annaheim chilie peppers
6 1/2 cups sugar
1 1/2 cups apple cider vinegar
1 bottle Certo liquid pectin

Cut and seed all peppers and blend in the blender.
Combine peppers, vinegar and sugar in a LARGE pan (if you don't it will boil over) and bring to a boil.  Boil for 8-9 minutes stirring constantly.  Remove from heat and add pectin.  Mix well.  Return to heat and boil 2 more minutes.  Skim froth off and ladle into jars.  Process for 5 minutes.

Serve over cream cheese with crackers