1 3/4 c. sweet bell pepper, ground (any color)
1/2 c. datil pepper, ground
11 c. sugar
3 c. apple cider vinegar
2 twin-pack Certo
1/2 c. juice from bell pepper

Remove seeds from bell pepper and grind peppers in food processor. Save juice and mix with vinegar and sugar. Bring to a full boil, about 7 minutes. Add ground peppers and cook 2 minutes. Cool for 5 minutes, then add Certo. Bring to a full rolling boil for about 2 minutes, then cool 5 minutes. Skim and pour into sterilized jelly jars. Should make twelve 1/2 pint jars.