Jalapeno Jelly

Submitted by Sandee Hinman

Blend in blender until fine:

3 ½ oz. can jalapenos

1 lg. green pepper

¼ cup vinegar

Combine in large saucepan:

6 cups sugar

1 cup vinegar

Mixture from blender

Cook on medium heat until sugar dissolves.  Add:

6 oz. Certo (pectin)

Boil 1 minute.  Add 5-6 drops green food coloring if desired.  Seal in jars.

Makes six ½ pint jars.

If not sealed, store in refrigerator.