Cinnamon Pepper Jelly - cooking recipe

Ingredients

3/4 cup red jalapeno chile, seeded and chopped
3/4 cup red bell pepper, seeded and chopped
1 1/4 cups cider vinegar
5 1/4 cups sugar
1 cup red-hot candies
6 ounces Certo
red food coloring

Preparation

Place peppers and 1/4 c vinegar in blender and blend until thin and soupy. Pour into pot, add sugar, candies and remaining vinegar.
Bring to a boil, stirring to melt candies. Remove from heat and skim.
Add Certo and food coloring. Reheat and boil hard for 1 minute.
Remove from heat and fill scalded jars 1/2 in from top. Seal with scalded lids.
Store overnight to set.