- 1 cup minced green or red bell peppers (or a combination of both)
- 1/8 cup crushed red pepper
- 1 habanero or 2 jalapeno or serrano chiles, finely chopped (optional)
- 1 1/2 cups cider vinegar
- 6 1/2 cups sugar
- 3 ounces Certo (liquid pectin)
In the bowl of a food processor or blender combine minced bell peppers, crushed red pepper, habanero (if a spicy jelly is desired) and vinegar and blend for a few seconds. In a 6 quart saucepan combine pepper mixture and sugar over high heat and bring to a rolling boil that cannot be stirred down. Remove from heat and allow to sit for 10 minutes. Skim any froth that has come to the surface. Stir in Certo and seal in hot sterilized jars.