Hot Pepper Jelly(This Jelly Is Not Hot.) - cooking recipe

Ingredients

3/4 c. ground bell pepper (about 2)
1/4 c. jalapenos (about 4)
6 1/2 c. sugar
1 1/2 c. apple cider vinegar
6 oz. Certo (two 3 oz. pouches)

Preparation

Mix peppers, (some juice, about 1/3 cup), vinegar and sugar. Add green food coloring.
Bring to a rolling boil (one that can't be stirred down), on high heat.
Remove from heat and cool 5 Immediately add Certo and stir.
Immediately pour into jars. Makes 7 (8 ounce) jars.