Red Pepper Jelly

• 6 firm red peppers
• 3 cups sugar
• 1/8 tsp. butter
• 1/2 cup Heinz Apple Cider Vinegar
• 3 drops hot pepper sauce (optional)
• 1 pouch Certo Liquid Pectin

1. REMOVE stems and seeds from peppers.
2. Cut into chunks and dice in a blender or food processor.
3. Place peppers in a fine sieve or cheesecloth and drain off the juice to make 1 cup.
4. MEASURE juice, sugar, butter, vinegar and if desired, 2 to 3 drops of Tobasco, into a medium saucepan.
5. PLACE on high heat and bring quickly to a boil.
6. If desired add red food colouring as mixture heats.
7. BRING mixture to a boil and stir in liquid pectin.
8. Bring to a full boil again and boil 1 minute stirring constantly.
9. SKIM off any foam and pour immediately into warm sterilized jars.
10. SEAL while hot with sterilized 2-piece lids with new centres.

red peppers, sugar, butter, apple cider vinegar, pepper, pouch certo

Taken from www.kraftrecipes.com/recipes/red-pepper-jelly-86451.aspx (may not work)