Pepper Jelly

• 13 c. sugar
• 3 c. apple cider
• 2 c. cider vinegar
• 4 c. seeded, chopped bell peppers
• 11 jalapeno peppers, cut off tops and stems (for hot jelly)
• 5 jalapeno peppers, cut off tops and stems (makes mild jelly)
• 3 foil packs Certo (Sure-Jell will not work)
• 1 Tbsp. green food coloring

1. Mix sugar, apple cider and cider vinegar in a 3-gallon pot. Save 1/2 cup of liquid to blend your peppers with.
2. When peppers are pureed, pour into a sugar mixture.
3. Bring first 5 ingredients to a rolling boil.
4. Boil for 5 minutes and remove from fire for 10 to 15 minutes.
5. Put back on fire and add Certo and food color. Bring to a rolling boil for 1 1/2 to 2 minutes.
6. Pour into sterile jars.
7. If using jelly jars, melt paraffin wax and seal.

sugar, apple cider, cider vinegar, bell peppers, peppers, jalapeno peppers, packs certo, green food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644127 (may not work)