Pepper Jelly - cooking recipe

Ingredients

3/4 c bell pepper (about 3 large)
1/4 c cayenne or fresh hot peppers
6 1/2 c sugar
1 1/2 c cider vinegar
1 Bottle certo

Preparation

Remove seeds from Peppers, grind and save juice.
Mix peppers, juice, vinegar, add sugar and certo.
Bring to a good rolling boil for five minutes.
Cool, taste and add additional pepper if you like it hot.
Pour into Jelly jars and seal.
Green or red food color should be added, for color.
Serve with cream cheese and crackers.
Makes 4 1/2 pint jars.