Hot Pepper Jelly

Course : Cajun
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3/4 cup bell pepper - seeded and roughly chopped
1/4 cup hot peppers - seeded and roughly chopped
6 1/2 cups sugar
1 1/2 cups cider vinegar
6 ounces certo - -- (6 oz. bottle)
5 drops red or green food coloring

Preparation / Directions:

Mince the peppers together very fine (or use a blender or food processor). You can leave them coarse if you like a chunkier jelly. Mix with the sugar and cider vinegar in a large saucepan and bring to a boil. Let boil down uncovered until thick like corn syrup. Remove from heat and let sit for 5 minutes. Add the Certo and stir thoroughly, then stir in a few drops of food coloring. Pack while hot in sterilized jars (baby food jars make excellent containers for this) and seal. Makes 3 to 4 pints.

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