1 1/2 c. green bell pepper, ground
1/2 c. green hot pepper, ground
1 1/2 c. white vinegar
6 1/2 c. sugar
1 bottle Certo or 2 envelopes (new Certo pkg.)
1 pat butter
1/4 tsp. green food coloring

Combine peppers, vinegar, sugar and butter in a large saucepan. Bring to a boil and let boil hard while stirring for 3 minutes. Add Certo, bring to a boil and boil hard for 1 minute. Remove from heat, cool and stir 2 minutes to keep peppers from floating. Pour into hot sterilized jars and seal. Process in water bath for 8 minutes. If peppers seem to float, invert jars 20-30 minutes after removing from water bath, then turn upright and allow to set overnight. Makes 6-7 (1/2 pint) jars.

This jelly is good with cream cheese on crackers as a snack and very good on date nut bread and cream cheese for a coffee. Also good used on cold meats.