Hot Pepper Jelly

1. 1

   In large deep saucepan combine sugar and vinegar.

2. 2

   Bring to a rolling (one which cannot be broken down by stirring) boil, stirring constantly. Add hot and bell peppers and cook 2 minutes. Remove from heat; add Certo and food coloring. Stir continuously for 10 minutes while cooling. Pour into sterilized jars and seal with paraffin.

3. 3

   If you double this recipe, then you must also double the cooling and stirring time as this is what prevents the pieces of chopped pepper from floating to the tops of the jars.

4. 4

   Serve over softened cream cheese with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.