Jalapeno Jelly - cooking recipe

Ingredients

3 medium green peppers, seeded and chopped
10 (2-inch) jalapeno peppers, seeded and chopped
1 1/2 c. white vinegar
6 1/2 c. sugar
1 tsp. cayenne pepper
6 oz. Certo fruit pectin

Preparation

Combine peppers in blender and puree.
Add 1 cup vinegar and blend.
Transfer to large deep pan and add remaining vinegar, sugar and cayenne, blending well.
Bring to a rolling boil, stirring often.
Add pectin and boil 1 minute longer stirring constantly.
Skim off foam and pour in jars and seal.