put all ingredients in large pot except Certo and food coloring.
Soft boil for 5 minutes.
Skim top.
Add Certo and green food coloring and boil for 1 minute.
Pour into sterile jars and seal.
Hot pepper jelly is served over cream cheese with crackers. Hot and delicious!
Note: If I am making green jelly, I try to use a red pepper for a little color contrast (or yellow, or both as the mood strikes)..If I use the red coloring, the green peppers are decorative enough. The real proof is in the taste! Mmmmm! I've also found that the white vinegar makes a jelly with more sparkle.
In blender or food processor pulse apricots, peppers, chilies and 1 3/4 cups of the vinegar until fruit and veggies are finely ground. Pour into a heavy bottomed 8 to 10 quart pot.
Rinse blender or food processor with 1 1/2 cups water and remaining 3/4 cup vinegar and pour into pot. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil and then boil, stirring for 1 minute. (If using a 2 oz. box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam.
Ladle hot jelly into hot sterilised 1/2 pint jars. Leave 1/4 inch head space. Wipe rims and threads clean and top with hot lids and firmly screw on bands. Process in a boiling water canner for 5 minutes or omit processing and ladle jelly into freezer containers, leaving 1/2 inch head space; apply lids.
Let stand 12 to 24 hours at room temperature. Freeze or refrigerate.
MAKES about 6 one-half pints (6 cups).
STORAGE TIME
1. Processed: up to one year
2. Unprocessed: up to one month in fridge or up to one year in freezer
*NOTE:
This is a soft set jelly and is good to serve as a dip with tortilla chips.
1 1/2 lb. raw red beets Water to cover 1/2 c. lemon juice 2 pkg. powdered pectin 8 c. sugar 1 (6 oz.) pkg. raspberry Jello
Peel and scrub well raw red beets. Cover with water and boil until tender; drain off the juice. Bring 6 cups beet juice, lemon juice, and pectin to a hard boil. Add sugar and Jello all at once. Boil 6 minutes; skim. Pour into sterilized glasses and seal.
Wash and peel 5 or 6 beets, slice and cook in 4 cups water until tender. Bring 3 cups juice to a rolling boil and add 1 package Sure Jell. Bring to a boil again. Add 1 package Grape Kool-Aid and 4 cups sugar. Bring to rolling boil and boil one minute. Skim and put in jars.
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