Pepper Jelly

Ingredients:

2 c. ground bell peppers, about 4 lg. peppers
2-4 chopped jalapeno peppers, depending upon how hot you want jelly
7 c. granulated sugar
1 1/2 c. white vinegar
1 (6 oz.) bottle Certo
Red or Green food coloring

Directions:

Mix peppers, sugar, and vinegar in large saucepan and bring to a rolling boil. Cook about 5 minutes. Add Certo and bring to a full, rolling boil again, stirring constantly for 1 minute. Remove from heat, let stand a minute or two and then skim off foam.

Add food coloring to achieve desired color. Pour into hot sterilized jelly jars and seal. Serve over cream cheese with crackers as an appetizer. You determine how to make the appetizer by hot much jelly you put on the cream cheese. Also good serve as a condiment for meat.