Jalapeno Jelly - cooking recipe

Ingredients

3 medium green peppers, seeded and coarsely chopped
3 or 4 hot peppers, seeded and coarsely chopped
1 1/2 c. white vinegar
6 1/2 c. sugar
1 tsp. cayenne pepper
6 oz. Certo liquid fruit pectin

Preparation

Combine peppers in blender and puree.
Add 1 cup vinegar; blend.
Transfer to large, deep saucepan.
Add remaining vinegar, sugar and cayenne; blend well.
Bring to rolling boil (stir frequently).
Stir in pectin; boil for 1 minute.
Remove from heat, skim, pour into jars and seal.
Makes about 6 half pints.