Title: Hot pepper jelly
 Categories: Preserves, Canning, Peppers
      Yield: 9 Pints
 
      4 lg Bell peppers -- green or red
      1    Fresh hot pepper
  6 1/2 c  Sugar
  1 1/2 c  Cider vinegar
      1    Bottle Certo
 
  This pepper jelly lends a hot, yet sweet accent to stir fry vegetables
  meatloaf, egg rolls or spinach enchiladas.  A little goes a long
  way...add a heaping teaspoon to your recipes.  Also good served on
  crackers with cream cheese.
  
  DIRECTIONS: =========== 1. Remove seeds from peppers.
  
  2. Grind the peppers in a food grinder, saving juice.
  
  3. Combine peppers, juice, vinegar and sugar in a large saucepan,
  bring to a rolling boil, hold for 5 minutes.
  
  4. Let cool for 2 minutes, then add the certo.  Cool and taste; if
  not hot enough, add more hot peppers.
  
  5. Pack in sterilized jars and seal.
  
  (Makes 9 1/2 pints)
  
  From: The Cook's Garden catalog - Spring/Summer 1989 - page 34