3 hot peppers
3 sweet peppers (mangos)
1 1/2 c. cider vinegar
5 1/2 c. sugar
1 bottle Certo

This recipe makes 6 1/2 pints.

Wash and core peppers, chop up, don't remove seeds to keep from burning hands. They don't have to be chopped real fine. After you chop peppers up, combine all ingredients except Certo into a deep kettle. Boil 3 minutes. Remove from heat and cool for 3 minutes. Add Certo, then boil for 3 more minutes.

Then you can either strain through a clear cloth or fine strainer for the jelly to be clear or leave the pulp in it, like the first jar I sent you. Also if you want you can add a few drops of green food coloring, whatever you want, I made it both ways. The jars have to be sterile.