Red Pepper Jelly

With red peppers plentiful and inexpensive, now is the time to make that Red Pepper Jelly for those holiday appetizers and gifts. Served on crackers with Cream Cheese or as a garnish on those tiny quiche it is always a hit.

• 2 cups finely chopped red bell peppers
• 5 1/2 cups sugar
• 2/3 cup red wine vinegar
• 1/2 cup water
• 1/2 cup lemon juice
• 1 or 2 finely chopped jalapeno peppers *
• 1 pouch liquid Certo

*If you're not a fan of heat, you can use 1/2- 1 teaspoon Tabasco Sauce may be substituted for the Jalapeno pepper.

1. Cut open and take seeds out of 2-3 red bell peppers and the Jalepenos.
2. Chop fine in food processor or blender
3. Place peppers, sugar, red wine vinegar and water in large dutch oven over high heat
4. Heat and stir until it boils
5. Remove from heat and let stand for 15 minutes
6. Place pot back on heat and reheat to boiling
7. Add lemon juice and liquid Certo and Tabasco Sauce stirring well
8. Bring to a full rolling boil and boil 1 minute
9. Cool 5 minutes, stirring occasionally
10. Pour into clean, hot 1/2 pint canning jars
11. Top with hot lids and screw bands

This is a nice condiment to pork, chicken or turkey and adds great flavour to a sandwich.

NOTE:

* I added one small Jalepeno which is enough heat for me but you can make it as hot as you like.
You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids they will stay sealed. Store in a cool, dark place for up to 2 years.