Jalapeno Jelly

FINALLY, I am getting this on the blog!!

3 medium red or green peppers, chopped and seeded
2 two-inch jalapeno peppers
1 1/2 cups white vinegar
6 1/2 cups sugar
1 tsp. cayene pepper
1 6 oz packet of liquid certo

Place red or green peppers and jalapeno peppers in the blender and puree. Use 3-3 1/4 cups of pepper mixture only. Add 1 cup vinegar, blend thoroughly. Pour into large deep pot, add remaining vinegar, sugar and cayenne pepper. Stir well. Bring to a full rolling boil, stirring frequently. Stir in liquid certo and continue to stir constantly for 1 full minute. Turn off heat, skim off foam. Fill jars.

Makes eight 7 oz/ 1/2 pint jars.

Then use water bath or steamer to seal. I have made it and placed in an airtight container and kept it in the fridge. I don't know how long it stays fresh in the fridge...we usually eat it before then.

Serve over cream cheese with crackers of your choice.

Things I have learned:

****for green, add green food coloring to desired color...otherwise it looks a gross brown.
****green jelly sets up slower than the red jelly.