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Pickling & Jelly
Jelly3

James's Hot Pepper Jelly

1/4 c. Jalapeno hot peppers (Mexican chilies)
3/4 c. bell peppers

Grind & measure these two ingredients. 1 1/2 c. vinegar
Combine all ingredients and mix well in a large stew pan. Bring to a boil and let boil 3 to 5 minutes. Add one 6 ounce bottle of Certo (do not use any other kind of pectin). Boil again for 5 to 10 minutes, remove from fire and skim. When jelly begins to thicken slightly, pour into glasses.

To make the jelly a mint color, add green food coloring; otherwise it is a drab olive green.