3/4 lb (340 g) Sweet Peppers (ideally mixed colours)
3 Jalapeno Peppers (or tabasco sauce to taste)
1 lb 10 oz (740 g) of sugar
6 fl oz (170 ml) of Cider Vinegar
1/2 Bottle of Certo

pepper jelly

  • Deseed the peppers, and chop finely.
  • Transfer to a large pan, add the sugar and vinegar. For a hotter result, add some of the jalapeno seeds.
  • Bring to the boil, stirring to dissolve the sugar. When all is dissolved, heat to a full rolling boil, and boil for 2 minutes.
  • Stir in the Certo, and allow to cool for a few minutes.
  • Pot up in the usual way.