Dave Smith wrote:
>
> I have been meaning to give this stuff a go for some time and finally
> got around to it today. I downloaded a recipe, picked up some red Bell
> peppers, some Jalapenos and Certo, washed and sterilized the bottles and
> went at it.
>
> It turned out great. It has a nice taste to it and a nice hot bite. This
> is a keeper for me. Now that I know how good it easy and how easy it is
> to make I won't be buying any more. It will be home made all the way.
>
> Hot Pepper Jelly
> 2 to 3 small green bell peppers
> 2 (3oz) pouches or 1 (6oz) bottle

Of what? Or, are these the empties you fill with the
recipe when done?

> 3 to 4 hot red or green peppers
> Certo liquid fruit pectin
> 6 1/2 cups sugar
> red or green food coloring (opt)
> 1 1/2 cup cider vinegar
>
> Seed and coarsely chop the bell and hot peppers. Place the bell peppers
> in a blender or food processor and puree' until liquefied. (if needed,
> add 1 tablespoon vinegar to the pepper for easier blending). Puree the
> hot peppers until liquefied. In a large pot, combine the 1 cup of pureed
> peppers with the sugar and vinegar over high heat. Bring to a boil and
> add Certo. Add food coloring (opt). Bring to a boil again and pour jelly
> into pitcher. Pour into 1/2 pints jars and seal. Makes about 7 half pints.