2 lg. bell peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
1/4 c. fresh Jalapeno peppers

Seed peppers and grind, saving juice. Measure 3/4 cup pulp and juice in a pan. Add sugar and vinegar to pepper mixture. Bring the mixture to a rolling boil. Add 1 bottle of Certo - return mixture to a rolling boil and boil for 1 minute, stirring constantly. Add a few drops of green food coloring - pour into hot sterilized jars and seal.

NOTE: I use only hot peppers in my jelly and this makes it VERY hot! This recipe was given to me by a friend while living in Oklahoma several years ago. Since then I have made it and kept in on hand for the children and grandchildren as well as for out of town guests. They also except it to be on my table and usually take a jar home with them. Hot and delicious.