---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEPPER JELLY
  Categories: Desserts, Spices, Jams
       Yield: 6 servings
  
   3 1/2 c  Sugar
       1 c  Cider vinegar
     3/4 c  Sweet pepper slices
     1/2 c  Hot pepper slices
       1    Packet (1/2 bottle) Certo
            -liquid pectin
  
   Simmer sugar, vinegar and peppers very slowly for 10
   minutes stirring to be sure all sugar is well
   dissolved. Turn off heat and let stand for 30 minutes.
   Bring to a boil and add Certo. Boil 1 minute. Cool and
   stir with non-metal spoon 5 minutes. Check that it
   comes of the spoon in a ribbon or sheet. If not, cook
   it a bit more. Pour into jars and seal, or pour into
   freezer containers and freeze (that’s what I do).
   
   Note: the peppers are seeded and sliced 1/4 inch thick
   with a knife or on a mandoline, for a marmalade
   effect. I like to use red and yellow peppers for
   color, or all green. Mixing red and green isn't as
   pretty as you might think it would be, as it makes the
   jelly browner. I have substituted home made pectin,
   which seems to work fine, if it is the same
   consistency as the Certo. It just tends to be pinker.
   I make that by boiling apple skins and cores in as
   little water as possible, with a lid on, and then
   cooling it and pressing the juice out through a sieve
   and saving it in a bottle in the fridge till I have
   enough. How much is enough? About a cup of the home
   made pectin, as I recall. If the stuff doesn't jell
   right I save it in the fridge, then later add more
   pectin and more sugar and cook it until it sheets
   right.  --Helen Fleischer
  
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