Hot Pepper Jelly

2 large bell peppers, cored, seeded & chopped (2 c.)
2 long green chili peppers, chopped (3-4 T)
1-1/2 c. cider vinegar
5 c. sugar
1 Bottle (6 oz.) Certo

1. Combine sweet & hot peppers in bowl.  Place half of mixture in blender with 1/2 C. vinegar.  Cover, whirl almost smooth.  Pour into large kettle - Repeat with remaining peppers & 1/2 C. vinegar.  Add remaining 1/2 C. vinegar to blender; whirl to rinse, pour into kettle.  Stir in sugar.

2.  Bring mixture to full rolling boil that can't be stirred down stirring constantly.  Boil 1 min.  Remove from heat; skim off foam.  Add food coloring.

3.  Add pectin; stir.  Stir off foam.  Cool 5 min.

4.  Ladle in 6 hot sterilized 8 oz. glasses.

5.  Seal with parafin.

Sugar 1.89
Peppers .95
Certo 2.79