Hot Pepper Jelly

2 to 3 small green bell peppers

2 (3oz) pouches or 1 (6oz) bottle

3 to 4 hot red or green peppers

Certo liquid fruit pectin

6 1/2 cups sugar

red or green food coloring (opt)

1 1/2 cup cider vinegar

Seed and coarsely chop the bell and hot peppers. Place the bell peppers in a blender or food processor and puree' until liquefied. (if needed, add 1 tablespoon vinegar to the pepper for easier blending). Puree the hot peppers until liquefied. In a large pot, combine the 1 cup of pureed peppers with the sugar and vinegar over high heat. Bring to a boil and add Certo. Add food coloring (opt). Bring to a boil again and pour jelly into pitcher. Pour into 1/2 pints jars and seal. Makes about 7 half pints.