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Hot Pepper Jelly

Source of Recipe

Aunt Saunny

2 cups jalapeño peppers -- chopped
6 1/2 cups sugar
2 cups white vinegar
2 packets Certo® liquid fruit pectin

Combine peppers, sugar and vinegar in pot, bring to boil - stirring alot. (if you don't, it'll overflow and it's not easy to clean up!) - trust me on this one! - I've got experience in that department) If it looks too thick
add another 1/2 cup of vinegar... Boil - stirring CONSTANTLY - for 15 minutes... Skim off any foam on top..
Add Fruit Pectin Again, keep skimming the foam off
Stir CONSTANTLY for another 5 - 8 minutes. Pour into jars, seal tightly and enjoy.. I have also added Habenaro peppers finely chopped (1/2 cup or more) depending on how spicy you like it.. We actually like the one with 1/2 cup of Habenaro in it. (if that gives you any indication ofthe 'flavor'.) If you do that, you don't have to alter anything else in the recipe. This recipe makes approximately 12 Cups of jelly.

To Serve: Place an 8 ounce block of Cream Cheese on a luncheon plate that has curved up edges. Pour 8 ounces of Pepper Jelly on top. Place this plate onto a larger platter and arrange your favorite crackers around the Pepper Jelly plate.