Jalapeno Jelly - cooking recipe

Ingredients

3 large bell peppers
12 oz. can pickled jalapenos, drained
6 c. sugar
1 1/2 c. cider vinegar
2 pouches Certo
green or red food coloring

Preparation

Core and seed the bell peppers.
Cut into large pieces.
Seed all but 3 to 4 jalapenos. Pour vinegar into blender.
Add peppers and jalapenos. Blend until liquified.
Pour into a large pot (3 to 5-quart).
Add sugar and boil briskly for 15 minutes, stirring often.
Remove from heat.
Add the Certo and food coloring. Return to heat and boil for 1 minute.
Pour into hot canning jars. Allow to cool and refrigerate.