jalapeno Pepper Jelly

1/2 c. bell or sweet banana peppers 

1 1/2 c. cider vinegar 

6 c. sugar 

1 bottle Certo Grind peppers. 

Proportions of jalapeño and bell pepper may be varied to control hotness. Put in blender, using 1/2 c. vinegar to blend. Refrigerate overnight to marinate. Place peppers, sugar and 1 c. vinegar in kettle over medium heat and stir until fully boiling (impossible to stir down). Remove from heat and let stand exactly 5 minutes. Skim off foam. Stir in Certo quickly and thoroughly. Pour in jars and let stand to jell before sealing. Serving suggestions: Spread on Ritz cracker with cream cheese and crown with dollop of jalapeno jelly.