Texas Jalapeno Jelly - cooking recipe

Ingredients

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

Preparation

Blend peppers and 1 cup white vinegar until pureed.
Pour into a large saucepan and add sugar, 1/2 cup white vinegar and cayenne pepper.
Bring to a rolling boil, stirring frequently.
Stir in Certo.
Boil 1 minute longer, stirring constantly.
Remove from heat and skim off foam.
Pour into sterilized jars and seal. Yields 6 to 7 half-pint jars.