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Hot Pepper Jelly
 Recipe by Patty Wallace

3/4 cup chopped red bell pepper
1/4 cup chopped hot red pepper
2 cups water
1 1/2 cups white vinegar
5 cups sugar
1 6-ounce package Certo

 Combine water, bell pepper, and hot pepper in a blender. Blend on high until peppers are finely chopped.

Pour mixture into a large heavy-bottomed saucepan and add remaining ingredients. Bring to a boil and cook until liquid sheets off a spoon. Pour into hot sterilized jelly jars and seal.

Variation: For sweet pepper jelly, substitute 1 cup of chopped green bell pepper for the red bell pepper and hot pepper.

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This page updated on 1/10/2000