Red Pepper Jelly

2 cups ground sweet red peppers (about 3 large)
5 1/2 cups white sugar
1/3 cup white vinegar
1/3 cup lemon juice
1 package of Certo - both envelopes

Jars - this recipe make just slightly under 4 pints (or 6-8 oz. jars)
Sterilize the jars in a 225 oven for 10 minutes,
Lids should be placed in boiling water until ready to be used. 

To add some heat to your jelly add a few jalapeno peppers or even hot sauce.

When washing your pepper do not allow any seeds or pith into the food processor. It interferes with a nice looking jelly. 
Using a food processor, chop peppers until finely minced. Measure 2 cups. 
Add to a medium-sized saucepan with 5 1/2 cups white sugar and 1/3 cup vinegar. Heat rapidly to a boil. Stir continuously. 
Remove from heat, let stand for 15 minutes. Reheat to a boil, add lemon juice. Let it come to a boil, then add the pectin. 
Boil for 5 minutes, stirring constantly. Bottle immediately. 

*Skim the foam off the top of the jelly before bottling. 
**Sugar helps the jelly set so do not use less sugar. 

Serve over cream cheese, with crackers. ​