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Jelly2

Lynn's Habanero Pepper Jelly

2 green bell peppers
2 red bell peppers
2 yellow bell peppers OR any combination of the above
4 Habanero/Scotch Bonnet peppers OR 6 jalapeno peppers
5 1/2 cups sugar
2 cups WELCHES White Grape Juice
1 cup HEINZ cider vinegar
1/4 cupfresh lemon juice
2 pouches CERTO (DO NOT SUBSTITUTE)
Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled.