|Hot Pepper Jelly|
| Hint: Use rubber gloves to handle hot peppers. Using a food processer or chopper works best.|
|1/2 cup of hot jalapeno peppers.. ground
(you can leave the seeds in but it is much hotter.)
1/2 cup of red or green peppers chopped fine
1 cup of ground onion
6 1/2 cups of sugar
1 1/2 cups of white vinegar
Bring to a hard boil.
Stir in one pouch of certo, boil one minute more.
|You can add a few drops of red or green food coloring if you want.
Remove from heat, skim off foam with a metal spoon
if needed. Bottle and seal right away.
Makes 4 pints. Serve with cream cheese and ritz crackers.|
|  Source: Kim Delano|