2 1/4 cups sweet red pepper, put through food chopper
5 1/2 cups white sugar
3 Tbsps. grated orange rind
1/4 cup orange juice
1 1/4 cups white vinegar
1 tsp. Tabasco sauce
2 pouches Certo

Bring peppers, orange rind, juice, sugar and vinegar to a boil in a dutch oven, stirring often. Remove from heat and let sit for 10 minutes. Reheat to boiling and let boil hard for five minutes, stirring often. Remove from stove, stir in Tabasco sauce and certo. Stir often for five minutes, skimming off any foam.
Pour into sterilized jars, seal with canning lids and bands. Process in boiling water for five minutes.

This jelly is delicious when spread on crackers which have been covered with cream cheese.

Blackberry Apple Jelly

Hull and crush blackberries. Extract juice through a jelly bag. You will need

2 cups blackberry juice
2 cups bottled or canned apple juice
7 1/4 cups sugar
2 pouches pectin

Use a large pot or dutch oven.
Put juice and sugar in pot and bring to a full rolling boil, stirring constantly.
Stir in pectin and continue cooking until it boils again and boil for one more minute. Remove from heat and skim off foam.
Pour into sterilized jars and cover with lids and rings. When the jelly has cooled and the lids have popped, store in a cool place.

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