RED PEPPER JELLY

4 lg. red bell peppers (about), seeded
5 1/2 c. sugar
1/3 c. fresh lemon juice
1 pkg. Certo
3/4 c. distilled white or wine vinegar

Finely chop peppers in processor or run through grinder. Strain, pressing lightly. Measure 2 full cups and 1/4 cup pepper juice. Discard remaining juice. Combine ground peppers, pepper juice, sugar and vinegar in 3-4 quart saucepan. Bring to boil, stirring frequently. Remove from heat and let stand 15 minutes. Reheat to boil, stirring frequently. Add lemon juice and return to boil for 1 minute, stirring. Add pectin and let boil 3 minutes, skimming off foam as it accumulates. Pour into jars. Invert jars for 10 minutes. Upright jars and store in a cool place. Serving suggestions: Great on crackers with cream cheese and the jelly as the topper.
Makes 7 half pints.

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