Step 1

In food processor, finely chop peppers.

Step 2

Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.

Step 3

Add Certo pouch and boil 1 more minute.

Step 4

Fill canning jars.  Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel' or set.

Step 5

Serve on crackers with cream cheese.  This jelly is also delicious as a dipping sauce for steak or chicken nuggets.