1 cup of chopped jalepeno peppers (seed and rib half of the peppers)
1 chopped sweet red pepper
6 cups of granulated sugar
1 1/ cup of cider vinegar
1 Envelope of Certo
How to make it
Prepared jars by steralizing them and putting them in a pan of boiling water so they will be hot when you pour the jelly in.
In a large, heavy pot, add all of the peppers, sugar and vinegar. Cook at med high heat until the mixture begins to come to a rolling boil. Turn off heat and add the Certo, stirring well. Remove the scum from the top of the jelly.
Laddle the jelly into hot jars, seal by putting the steralized lid and cap on tightly. Cool.