Title: Charlie's pepper jelly #2
 Categories: Charles, Jams & jell
      Yield: 1 Servings
 
      2    Green bell peppers
      2    Red bell peppers
      2    Yellow bell peppers OR any
           -combination of the above
      4    Habanero or Scotch Bonnet
           -peppers OR
      6    Jalapeno peppers
  5 1/2 c  Sugar
      2 c  WELCHES White Grape Juice
      1 c  HEINZ cider vinegar
    1/4 c  Fresh lemon juice
      2    Pouches CERTO (DO NOT
           -SUBSTITUTE)
 
  Seed and devein peppers. Chop very finely, or grind with coarse plate
  installed, or process in food processor. You want a very fine chop
  but not pureed. Cook chopped peppers in the grape juice, bringing
  first to boil and then simmer 10 minutes. Strain through a very fine
  sieve or through several thicknesses of cheesecloth. Return 1 cup of
  the cooked pulp to the pan. Return the strained juice to the pan. Add
  the cider vinegar, and sugar. Bring to a hard boil. Add the lemon
  juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute.
  Remove from heat and skim. Pour into hot, sterilized jelly glasses;
  seal, and place in a boiling water bath for 10 minutes. Remove; cover
  with a towel until cooled.
  
  Serving Ideas : Serve with cream cheese and crackers
  
  NOTES : The grape juice can be substituted with apple, peach, or pear
  juices prepared for jelly making. See your canning book. Recipe