Rob's Jalapeno Jelly

• 6 medium jalapeno peppers, washed and drained but leave everything else except for the stems
• 14 lb green bell peppers or 1 medium pepper, washed drained and stems removed
• 2 cups apple cider vinegar, divided
• green food coloring (optional)
• 6 cups sugar
• 6 ounces Certo, sure-gell

1. In a blender combine Jalapenos and Cider Vinegar then puree until smooth.
2. Combine puree with remaining vinegar and sugar.
3. Bring to a boil over high heat and boil for 10 minutes stirring frequently.
4. Add Sure-Gell and continue to boil for 1 minute stirring constantly.
5. Remove from heat and skim foam if necessary.
6. Stir in food coloring till eye appealing.
7. Ladle jelly into clean hot jars, leaving 1/4 inch head space.
8. Process using hot water bath technique.
9. Makes 5 (8oz) half pints.

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

Taken from www.food.com/recipe/robs-jalapeno-jelly-420890 (may not work)