Hot Pepper Jelly

2/3 c. green hot peppers
1 bell pepper
1 1/2 c. vinegar
6 c. sugar
1 bottle Certo
1 tsp. food coloring (red or green)

Chop peppers and put in blender with vinegar; and sugar and mix well. Bring mixture to a roaring boil, 1 minute. Strain; return to stove and bring to boil again, 5 minutes. Remove from heat, and at once add Certo and food coloring. Put into six 1/2 pint jars and seal.

This jelly is great served over cream cheese and dipped with Ritz crackers.