Blinky the Shark wrote:

> Dave Smith wrote:
>
> > aem wrote:
> >
> >>
> >> > Hot Pepper Jelly
> >> > 2 to 3 small green bell peppers
> >> > 2 (3oz) pouches or 1 (6oz) bottle
> >> > 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.
> >>
> >> I really like jalapeño jelly but I've never made any kind of jelly.
> >> Is that quantity/ratio of sugar in the normal range? -aem
> >
> > It is in the range for a batch of most types of jams and jellies. It is the
> > amount of Certo that is unusual, probably to balance with the extra liquid from
> > the vinegar <?>,.
>
> I wasn't able to *find* a measurement in the recipe for Certo. What am I
> missing, here. I'm not a canner.
>

I think it was written in code. The fifth line says Certo but two lines above that it
says 2 (3 0z) pouches or 1 (6 0z) bottle.

I think it was a typo. I cut and pasted the entire recipe.