Hot Pepper Jelly - cooking recipe

Ingredients

2 to 3 green bell peppers
3 to 4 hot red or green peppers (jalapeno peppers)
6 1/2 c. sugar
1 1/2 c. cider vinegar
2 (3 oz.) pouches or 1 (6 oz.) bottle Certo liquid fruit pectin
red or green food coloring (optional)

Preparation

Wear rubber gloves to seed and coarsely chop the peppers. Place the bell peppers into blender or food processor and chop until fine.
You should have about 3/4 cup.
Process the hot peppers until finely chopped.
You should have 1/4 cup.
In a large pot, combine the peppers with the sugar and vinegar.
Over high heat, bring to a boil and add the Certo.
Add food coloring if you are using it.
Pour into 7 (1/2-pint) jars and seal or refrigerate.