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PINEAPPLE PEPPER JELLY 
3/4 c. white vinegar
1 tsp. crushed hot red pepper
5 1/2 c. sugar
1 (6 oz.) Certo
2 1/2 c. unsweetened pineapple juice

Combine everything except the Certo. Bring to a boil. Stir in Certo. Boil for 1 minute and remove from heat. Skim carefully leaving as many of the pepper pieces as possible. Pour into hot sterilized jars or glasses and seal.
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