Pepper Jelly - cooking recipe

Ingredients

13 c. sugar
3 c. apple cider
2 c. cider vinegar
4 c. seeded, chopped bell peppers
11 jalapeno peppers, cut off tops and stems (for hot jelly)
5 jalapeno peppers, cut off tops and stems (makes mild jelly)
3 foil packs Certo (Sure-Jell will not work)
1 Tbsp. green food coloring

Preparation

Mix sugar, apple cider and cider vinegar in a 3-gallon pot. Save 1/2 cup of liquid to blend your peppers with.
When peppers are pureed, pour into a sugar mixture.
Bring first 5 ingredients to a rolling boil.
Boil for 5 minutes and remove from fire for 10 to 15 minutes.
Put back on fire and add Certo and food color. Bring to a rolling boil for 1 1/2 to 2 minutes.
Pour into sterile jars.
If using jelly jars, melt paraffin wax and seal.