Apple Jelly (revised)

Okay...  I figured out what I did wrong.  I submitted this recipe within hours of being hit by hurricane Ike.  I had gotten several comments that I forgot the apples.  I didn't have to time to find out what I did wrong.  After going over ther recipe, I realized where I made a mistake. Instead of saying 6 large green apples, I called them peppers.  lol...  I guess if you followed the recipe you would have gotten pepper jelly instead of apple jelly.  lol...  It would have been interesting to see how it would come out...huh?  Anyway...  I corrected the mistake.  I hope you enjoy.

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You will need:

6 large green apples
1 1/2 cups of cider vinegar
1 teaspoon of crushed red pepper
6 cup of sugar
1/2 teaspoon salt
1 bottle of Certo
Green food coloring

Cut apples into small pieces.  Put 1/2 of the apple and 1/2 of the vinegar in blender to liquefy. Repeat the same process for last half of the apples.  

Add crushed red pepper, salt, and sugar to liquefied apple mixture.  Bring to boil and add Certo while boiling.  Boil until thickened.  The jelly is ready for canning when jelly can be dropped from the spoon at 20-25 inches.  


Add food coloring.  Jar or can the jelly.  Allow jelly to settle.  Seal with melted paraffin.  Great over brick of cream cheese and served with crackers.