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Pickling & Jelly
Jelly2

Cullen's Hot Jalapeno Pepper Jelly

2 lg. bell peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
1/4 c. fresh Jalapeno peppers

Seed peppers and grind, saving juice. Measure 3/4 cup pulp and juice in a pan. Add sugar and vinegar to pepper mixture. Bring the mixture to a rolling boil. Add 1 bottle of Certo - return mixture to a rolling boil and boil for 1 minute, stirring constantly. Add a few drops of green food coloring - pour into hot sterilized jars and seal