Jalapeno - Pepper Jelly

 

1/2
cup ground jalapeno peppers
3/4
cup ground green peppers
6
cups sugar
1 1/2
cups cider vinegar
1
6-ounce bottle Certo
8-10
drops green food coloring

 

 

Put on rubber gloves, and remove seeds from jalapeno and green peppers.  Grind both in blender until smooth.  In large kettle, mix peppers, sugar and vinegar and bring to rolling boil.  Boil one minute, remove from heat and cool slightly.  Add Certo and food coloring.  Mix well.  Quickly strain jelly through cheesecloth into hot sterilized jars.  Seal.  Refrigerate once jar has been opened. 

 

Makes 6 half pints.