Red Or Green Pepper Jelly(Makes 6 To 7 Pints) - cooking recipe

Ingredients

3/4 c. minced bell pepper (seeds removed)
1/4 c. hot green peppers (any variety-seeds removed)
2 Tbsp. Tabasco
1 1/2 c. cider vinegar
6 1/2 c. sugar
1 box Certo containing 2 pkg.
3 drops green or red food coloring (your preference)
1 qt. yellow dandelion blossoms (no stems)
1 qt. water
1 (1 3/4 oz.) pkg. powdered fruit pectin
1 tsp. lemon extract
3 1/2 c. sugar
paraffin (optional)

Preparation

Wash dandelion blossoms and boil in water for 3 minutes. Strain, reserving 3 cups liquid.
Discard blossoms.
Combine reserved liquid, pectin and lemon extract in a large heavy saucepan.
Stir over medium heat until almost boiling; blend in sugar and bring to a rolling boil.
Boil for 3 minutes.
Pour into sterilized 1/2-pint jars.
Seal at once with paraffin or cover and refrigerate to store.
Makes 5 half pints.