This Red Pepper Jelly recipe has been in my family for years, totally easy!
Tip to make your red pepper jelly turn out. When preping..measure your ingredients. be sure the peppers are cut well with all of the white membrane completely cut off the pepper before processing. This WILL make the difference in a beautiful rich red colour or a peachy orangy  jelly.
Red Pepper Jelly..
4 large ripe red peppers(or 5 medium) cut all seeds/white core stuff out, then either use processor or cut up with knife…you should have 4 cups once done.
If you like it hot…experiment with peppers..add a habanero,banana pepper or a chili pepper – wear gloves when prepping these!! 🙂
In a large pot, add 4 cups processed peppers including any juice
5 1/2 cup white sugar
1 cup white vinegar

Mix above ingredients together in a large pot with high sides…slowly bring to a boil…then simmer stirring constantly for 15 minutes.
Don’t take your eyes off it as it will boil over like crazy 🙂

Remove from heat let sit 20 minutes

After 20 min..put back on burner and heat up again to a simmer…add

1 packet of liquid certo,1/3 cup lemon juice – 2 real lemons will usually do it Bring back up to boil…simmer for 8 minutes and then remove from heat. Jar within 5 minutes.

This can be refrigerated once cooled, however if you want it to last.. I prepp jars. I usually make 6 x 250 ml jars and once filled I give them a boiling water a high boil for 15 min.

Remove from water, cool, label