Jalapeno Pepper Jelly - cooking recipe

Ingredients

4 large green peppers, seeded and cut up
1 1/2 c. white vinegar
6 1/2 c. white sugar
1 (6 oz.) bottle Certo
3 jalapeno peppers, cut up, but not seeded
3 to 4 drops green food coloring

Preparation

Put peppers, cut up, in blender and shred with vinegar.
Blend well.
Add sugar.
Cook slowly to rolling boil.
Boil 3 to 5 minutes.
Skim.
Add Certo and coloring.
Return to just boiling, boil for 1 minute and put in sterile jars.
Add paraffin to seal. Serve with crackers over cream cheese.
Good with scrambled eggs or lamb.