Hot Pepper Jelly

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

Remove seeds from peppers.

Grind the peppers in a food grinder, saving juice.

Combine peppers, juice, vinegar and sugar in a large saucepan, bring to a rolling boil, hold for 5 minutes.

Let cool for 2 minutes, then add the certo. Cool and taste; if not hot enough, add more hot peppers.

Pack in sterilized jars and seal.

(Makes 9 1/2 pints)

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