Pepper Jelly

Submitted by Patti Wilson


Yield: Approximately 3+ pints.


2 cups green peppers chopped fine (do not use food processor) 
5 fresh jalapeno peppers, seeded, ribbed and chopped (you might want to use rubber gloves for this) 
5 1/2 cup sugar 
1/2 cup lemon juice 
3/4 cup vinegar 
1 box Certo (tinfoil-use both) 
green food coloring, if needed 

Heat all ingredients except lemon juice and Certo.  Boil 3 minutes-add juice and Certo.  Boil 2 minutes. 


Put in hot jars and seal. 


Serve with cream cheese and crackers.  I like it with Ritz best.


Note:  This jelly and the Raspberry Pepper Jelly are great Christmas gifts (red & green), given with a box of Holiday Ritz crackers and a brick of cream cheese.