PEPPER JELLY Moana Coulson

1 cup ground bell peppers (seeds removed)

1/4 cup ground hot red peppers

6 1/2 cup sugar

1 1/2 cup vinegar

1 small jar pimento chopped

1 bottle pectin (Certo)

Combine undrained peppers, sugar and vinegar. Boil 2 minutes. Stir in

pimento. Remove from heat and stir in pectin (Certo). Skim top; pour in

hot sterilized jars and seal. Process water bath for 10 minutes.

Serve with stews, braised shorts ribs or roasts and chicken.