Mmmm - Hot Pepper Jelly 

    3/4 cup bell pepper - seeded and roughly chopped

• 1/4 cup hot peppers - seeded and roughly chopped
• 6 1/2 cup sugar
• 1 1/2 cup cider vinegar
• 1 Certo pectin - (6 oz. bottle)
• few drops of red or green food coloring

Mince the peppers together very fine (or use a blender or food processor). You can leave them coarse if you like a chunkier jelly.

Mix with the sugar and cider vinegar in a large saucepan and bring to a boil. Let boil down uncovered until thick like corn syrup. Remove from heat and let sit for 5 minutes. Add the Certo and stir thoroughly, then stir in a few drops of food coloring. Pack while hot in sterilized jars (baby food jars make excellent containers for this) and seal.

Makes 3 to 4 pints.

• 3/4 cup Peppers-jalapeno or serrano
• 2 ea Green bell peppers
• 1 1/2 cup White vinegar
• 6 1/2 cup Sugar
• 6 oz Bottled liquid pectin
• 1 Tbsp Red pepper flakes
• 1 x Red or green food coloring

Seed and slice peppers. Place jalapeno and green pepper and vinegar in food processor bowl. Finely grind with quick on and off turns. Scrape mixture into heavy saucepan, stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes and 2-3 drops food coloring if desired. Cool. Strain into hot sterilized jars and seal, or may be refrigerated up to 6 weeks. Make 4 half pint jars.

From: Sallie Austin, April, 1991, (Gourmet Preserves by Judith Choate) - Cooking Echo Repost by: Sheila Exner - August 1991