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Pickling & Jelly
Jelly2

Cullen's Datil Cranberry Jelly

1/4 cup datil (or other chile) peppers, puréed (modify: 1/2 cup)
3/4 cup bell peppers, puréed (1 1/2 cups boiled, pureed cranberries)
6 cups sugar (10-12 cups sugar, cranberry jelly should be tart)
1 1/2 cups white vinegar (3 cups) (I'm going to try apple cider vinegar)
2 packages Certo
Mix ingredients together, bring to a boil. Boil one minute. Pour in the Certo. Stir to mix well. Let stand for five minutes. Pour into hot, sterilized half-pint jars and seal. NOTE