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Red Pepper Jelly

  • 2 cups finely chopped sweet red peppers

  • 5 cups sugar

  • cup lemon juice

  • cup vinegar

  • cup water

  • 1 bottle Certo (17oz)

  • 1 tsp cayenne pepper

Bring all but lemon juice and Certo to hard boil for 3 minutes
Add lemon juice and Certo and boil for 1 minute
Pour into sterilized jars and seal
Makes about 7 cups
It's delicious served on cream cheese and crackers

Sonja Riley