Red Or Green Pepper Jelly(Makes 6 To 7 Pints)

• 3/4 c. minced bell pepper (seeds removed)
• 1/4 c. hot green peppers (any variety-seeds removed)
• 2 Tbsp. Tabasco
• 1 1/2 c. cider vinegar
• 6 1/2 c. sugar
• 1 box Certo containing 2 pkg.
• 3 drops green or red food coloring (your preference)
• 1 qt. yellow dandelion blossoms (no stems)
• 1 qt. water
• 1 (1 3/4 oz.) pkg. powdered fruit pectin
• 1 tsp. lemon extract
• 3 1/2 c. sugar
• paraffin (optional)

1. Wash dandelion blossoms and boil in water for 3 minutes. Strain, reserving 3 cups liquid.
2. Discard blossoms.
3. Combine reserved liquid, pectin and lemon extract in a large heavy saucepan.
4. Stir over medium heat until almost boiling; blend in sugar and bring to a rolling boil.
5. Boil for 3 minutes.
6. Pour into sterilized 1/2-pint jars.
7. Seal at once with paraffin or cover and refrigerate to store.
8. Makes 5 half pints.

bell pepper, hot green peppers, tabasco, cider vinegar, sugar, coloring, yellow dandelion blossoms, water, powdered fruit pectin, lemon extract, sugar, paraffin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687866 (may not work)