Raspberry Pepper Jelly

2 cups red peppers, chopped fine (do not use food processor)

3 fresh jalapeno peppers--USING RUBBER GLOVES, seeded, ribbed and chopped

5-1/2 cups sugar

1/2 cup lemon juice

3/4 cup vinegar

1 box Certo--2 foil pkgs.

12 oz. pkg unsweetened frozen raspberries, thawed

red food coloring, if needed

Heat all ingredients except lemon juice and Certo.  Boil 3 minutes--add juice and Certo.  Boil 2 minutes.  Put in hot jars and seal.

Serve with cream cheese and crackers.  I like it best with Ritz crackers.    Approx. 3+ pints.

This jelly and the pepper jelly are great Christmas gifts (red and green), given with a box of Holiday Ritz crackers and a brick of cream cheese.

Recipe from Mom