Recipe: Hot Pepper Jelly & Apricot/Pineapple Jam

Hot Pepper Jelly

10 to 12 hot, seeded peppers
8 large bell peppers
1/2 cup water
3 cups vinegar (white or cider)
5 lbs sugar
2 medium bottles Certo
5 to 6 drops green food coloring.
Put peppers and water in blender and pulverize.
put all ingredients in large pot except Certo and food coloring.
Soft boil for 5 minutes.
Skim top.
Add Certo and green food coloring and boil for 1 minute.
Pour into sterile jars and seal.
Hot pepper jelly is served over cream cheese with crackers. Hot and delicious!
Note: Making green jelly? try to use a red pepper for a little color contrast (or yellow, or both). White vinegar makes a jelly with more sparkle. Apricot-Pineapple Jam12 cups apricots
1/4 cup lemon juice
4 cups sugar
1 20 ounce can crushed pineapple with juice (you can also add an extra 20 ounce can of DRAINED crushed pineapple)
Clean apricots; cut off any blemishes.
Cut in half; pit; cut into quarters or eighths into stock pot.
Add pineapple and lemon juice.
Start with 4 cups of sugar; add extra TO TASTE.
Cook for 2 hours at a simmer; then boil for an extra 30 minutes.
STIR SO JAM DOES NOT BURN.
Have canning jars in pan of hot water (lids & rings too), but do not boil.
Ladle into hot 1/2 pint or pint jars, set into canning pot.
Process in water bath canner for 20 minutes.
Cool 12-24 hours and test seal.