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Easy Hot Pepper Jelly

6 green bell peppers
12 hot peppers
2 cups water
5 1/2 cups granulated sugar
1 cup white vinegar
1/3 cup lemon juice
1 (6 ounce) bottle Certo

Cut stems and chop peppers, leaving in seeds. Cover with water and simmer until tender. Mash through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly. Add sugar and vinegar to juice. Rapidly bring to a boil and add lemon juice and Certo. Boil hard for 1 minute. Remove from heat and skim off foam. Pour into sterile jars and seal.

Yields 8 half pints.

This is delicious served with cheese and crackers or spread on cream cheese.

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