1 ½ cups seeded, chopped red peppers
¼ cup chopped canned jalapeno peppers
1 ½ cups white vinegar
6 ½ cups white sugar
6 oz (170 ml) liquid pectin (Certo)
red food colouring (optional)
Combine chopped peppers and vinegar in blender. Blend smooth and pour into large pot. Add sugar. Heat on medium high heat and stir to a full rolling boil. Boil hard for 1 minute. Remove from heat and add Certo. Stir and skim off foam for at least 5 minutes. Add a bit of food colouring if desired to make a stronger red. Pour into sterilized jars to within a quarter of an inch of the top.