Hot Pepper Jelly - cooking recipe

Ingredients

3 c. chopped peppers (2 medium red and 2 medium green)
10 large jalapeno peppers
1 c. cider vinegar
5 1/4 c. sugar
1/2 tsp. margarine
1 pouch Certo fruit pectin

Preparation

Put chopped peppers in large pot.
Add vinegar.
Mix thoroughly.
Mix in sugar.
Add butter. Place over high heat. Bring to a full boil, stirring constantly.
Stir in pectin.
Bring back to a full boil.
Boil 1minute.
Stir constantly.
Ladle quickly into prepared sterilized jelly jars.
Fill to within 1/8-inch of top.
Screw tops.
Invert jars for 5 minutes, then turn upright.
Cool for 1 1/2 hours, then shake jars vigorously to distribute peppers throughout jelly.
Makes six 8-ounce jars. Serve over cream cheese.
Serve on crackers.