Hot Pepper Jelly - cooking recipe

Ingredients

6 green peppers
12 hot peppers
2 c. water
1 c. white vinegar
1/3 c. lemon juice
1 (6 oz.) bottle Certo
5 1/2 c. sugar

Preparation

Chop peppers, leaving in seeds.
Cover with water and simmer until tender.
Mash through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly. Add sugar and vinegar to juice.
Bring rapidly to a boil and add lemon juice and Certo.
Boil hard for 1 minute.
Remove from heat and skim off foam.