Lemon Drop Pepper Jelly

Modified from TheHotPepper.com The picture on that page shows 7 half-pint jelly jars plus two four-ounce jars. He used 3/4 lb of peppers.

• 6 lemon drop peppers
• 3 yellow bell sweet peppers
• 1 pouch Certo pectin
• 2 C lemon juice
• Yellow part of rind of 2 lemons
• 6 C sugar

Remove stems and seeds from all peppers

Chop sweet peppers

Chop lemon rind

Puree hot peppers and one cup lemon juice in blender or food processor

Combine the puree, chopped peppers, lemon rind, remaining cup of lemon juice, and sugar in a large saucepan

Bring to a boil; boil 10 minutes, stirring constantly

Add liquid pectin, return to boil, boil 1 minute, stirring constantly

Remove from heat, ladle into hot jars, seal