This pepper jelly lends a hot, yet sweet accent to stir fry vegetables meatloaf, egg rolls or spinach enchiladas. A little goes a long way...add a heaping teaspoon to your recipes. Also good served on crackers with cream cheese.

Directions: =========== 1. Remove seeds from peppers.

2. Grind the peppers in a food grinder, saving juice.

3. Combine peppers, juice, vinegar and sugar in a large saucepan, bring to a rolling boil, hold for 5 minutes.

4. Let cool for 2 minutes, then add the certo. Cool and taste; if not hot enough, add more hot peppers.

5. Pack in sterilized jars and seal.

(Makes 9 1/2 pints)