3 lg. red or green peppers
6 c. sugar
1 1/2 c. cider vinegar
1 packet liquid Certo
1 tsp. cayenne pepper (optional)

Remove seeds and grind peppers. Reserve juice. In a large saucepan combine sugar, vinegar, and pepper juice. Bring to a rolling boil. Cook for 10 minutes more. Cool 10 minutes. Add Certo and pepper. Cool. Taste and add cayenne pepper if desired. Pour into sterilized jar and seal. Can be refrigerated. Great on meat or crackers. You can also add food coloring to jelly.