Hot Jalapeno Pepper Jelly

This recipe orginally came from a Certo insert but over the years I have changed it a bit to suit our tastes. A bit of sweetness with a bite! When a plate of crackers, each with a thin layer of peanut butter, cream cheese with chives, dollop of this jelly, all topped with slices of pickled jalapenos, gets set out it doesn't last long!

• Ready In: 23 mins
• Yields: 7-8 cups

Ingredients

• 3  cups  chopped  jalapenos (protect hands)
• 1 1⁄2 cups cider vinegar
• 6 1⁄2 cups sugar
• 1 (3 ounce) packet  Certo (foil pkt)
• 4  tablespoons crushed red pepper flakes

Directions

1. In large pot stir together jalapenos, vinegar, and sugar.
2. Bring to a rolling boil.
3. Stir in Certo.
4. Stir constantly for 1 minute.
5. Remove from heat and stir in crushed red pepper.
6. Pour into sterilized jars.
7. Top with sterilized lids and bands.
8. Invert jelly jars for 5 minutes.
9. Turn back over and enjoy listening to the pop of the jars sealing.