Hot Green Pepper Jelly

 

 

 

 

 

 

3 large bell peppers – seeded and cut into chunks

3 cups of cider vinegar

12 green chillies – leave seeds in, just cut off the stem

1/3 cup of water

5lbs of sugar

2 bottles of Certo

 

 

 

1:    Liquidise all ingredients except the sugar and Certo

 

2:    Place in a LARGE jam pan, add the sugar and boil rapidly for 8 minutes

 

3:    Remove from the heat, strain, add Certo and a few drops of green colouring if desired

 

4:    Stir well, pour into sterile jars and seal

 

Makes 14 half pint jars and keeps for a long time