Pepper Jelly - cooking recipe

Ingredients

3/4 c. ground red peppers (hot)
1 1/2 c. ground green bell peppers (sweet)
6 1/2 c. sugar
1 1/2 c. cider vinegar
1 (6 oz.) bottle Certo

Preparation

Remove all seeds from peppers and grind well in a blender (or chop finely by hand).
Bring sugar, vinegar and ground peppers to a hard boil.
Remove from heat.
Add Certo and let stand 5 minutes.
Skim off top foam.
Add red or green food coloring if desired.
Pour into sterile jars and seal with hot wax.
Makes 18 (2-ounce) jars.