Jalapeno Pepper Jelly

3 large green peppers, seeded and diced
6 to 7 fresh jalapeno peppers, seeded and diced
1/3 cup water
5 pounds sugar (really)
3 cups cider vinegar
3 (3 oz. each) pouches Certo

Process pepper in a blender with the water.

In a large saucepan combine pepper mixture, sugar and vinegar; boil 4 minutes. Watch carefully, as it boils over easily.

Remove from heat and add Certo.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Yields 8 to 10 pints. (May use red pepper for color)