"This pepper jelly goes great with a little cream cheese on a cracker or try it on pork or chicken! You are going to love it! My husband calls it "crack on a cracker" because once you start eating it you can't stop :)"
Prepare peppers by cleaning, removing seeds, and cutting into small chunks. Place peppers in a blender and puree until all chunks are gone. Pour mixture into a drainer and set aside.
In a 5 qt. saucepan bring sugar and vinegar to a rolling boil. Add peppers and continue to boil for 1 additional minute. Remove from heat and cool for 10 minutes. Skim any foam off top. Add cayenne pepper and 2 pouches of Certo. Mix well. Pour into (7) 1/2 pint canning jars and process for 10 minutes. If you are uncomfortable with canning - jelly can be poured into jars and refridgerated.