Jalepeno Jelly Recipe

1/3 cup ground jalepenos, fresh or canned
1 1/2 cups finely chopped red or green bell peppers
6 1/2 cups sugar
1 1/2 cups white vinegar
6 ounces Certo

Grind or process jalepeno peppers in food processor until fine. (Use rubber gloves when working with the hot peppers.)

Measure the 1/3 cup after peppers are ground. Combine all ingredients except Certo in a large, heavy pan. (Not aluminum) Bring to a hard boil and boil for 3 minutes.

Add Certo and boil for 1 minute. Remove from heat and let stand 5 minutes. Skim and ladle into sterilized jars. (I like to strain out the peppers after the 3 minute boiling period, it just looks better. Then bring back to a boil before ading the Certo.)