I'm still working on some variations for this one, but it is good just like this. You may use previously frozen peppers with no change in flavor or texture. 2/3 cup hot peppers (I use cayenne, but use what you have or like) 1/3 cup bell pepper 1 1/2 cup white vinegar 8 oz liquid Certo (I think this works best, you may try Sure-Jell too) 1 tsp red food coloring (green for milder jelly) 6 cup sugar (I think pure cane sugar is better) In a blender liquify the peppers with the vinegar. Mix the resultant juice with the sugar in a large pot. Bring to a full boil for one minute STIR CONSTANTLY (don't ask how I know this) Strain the liquid, return to pot and boil another 5 minutes STIR CONSTANTLY Remove from heat, pour or ladle into 6 half pint jars. Lid and tightly ring. Process in water bath under 1-2 inches of water for 5 or so minutes. Remove, allow to cool. Most will have sealed before you can lift them out of the canner. Fabulous on hot buttered biscuits. I intend to experiment with adding garlic, onion, and garlic and onion.
Oh, drats, I was going to make some for my Father-in-law. Guess I had better get busy with that, thanks for posting the recipe.
