Hot Pepper Garlic Jelly - cooking recipe

Ingredients

1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
1 red bell peppers or 1 green bell pepper, chopped
1/4 - 1/2 cup chopped garlic, to taste
1 1/2 cups white vinegar
6 cups sugar
1 -2 packet liquid Certo (or other liquid pectin)

Preparation

I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
Leave them boiling slightly till you are ready for them.
Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
Bring to a boil, stirring often.
Boil for 5- 6 minutes.
Remove from heat and add Certo and stir.
Pour into 1/2 pint jars.
As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
Leave them on the counter for a while to finish sealing.
If you notice the peppers settling just give the jar a little shake every once in a while.
After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
**NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will \"looser\". I actually prefer it with one packet myself.