6 sm. red peppers (1 1/4 lbs.)
1 c. vinegar
1/2 tsp. salt
5 c. granulated sugar
1 bottle liquid Certo

Chop peppers fine. Measure 2 cups pepper and juice in large pot. Add vinegar and salt. Bring to boil, reduce heat and simmer covered 10 minutes until tender. Stir in sugar, return to rolling boil and boil, uncovered and stir one minute. Remove from heat and immediately stir in Certo. Stir for 5 minutes to blend. Pour jelly into sterilized jars and seal. Serve over Philadelphia cream cheese with crackers.