3/4 c. bell peppers, ground (about 3 peppers)
1 1/2 c. cider vinegar
6 1/2 c. sugar
1/4 c. hot pepper, ground
1 bottle Certo
Green or red food coloring

Use green bell peppers if you wish to have green jelly and red bell peppers if you wish to have red pepper jelly. Remove seeds from bell peppers and grind, saving the pulp and juice (this may be done in a blender but be careful not to grind the peppers too finely). Mix the peppers, hot peppers, cider vinegar, and sugar in a large saucepan (at least 4 to 6 quart pan) and bring to a rolling oil. Add Certo and bring to a full, rolling boil again, stirring constantly for 1 minute.

Remove from burner and let stand for a minute or two and then skim off foam. Add food coloring to achieve desired coloring. Pour into hot sterilized jelly jars and seal. This jelly is very good when served over cream cheese with crackers as an appetizer or when served as a condiment for game. It is especially good with barbecued doves wrapped in bacon and charcoal grilled. Chill before serving. Yield: Approximately 6 half-pints.