Pepper Jelly - Sweet and Hot

6 cups granulated sugar

1 cup hot peppers (scotch bonnet/habanero) minced

1 1/2 cups white vinegar

2 envelopes of certo (or 1 bottle).

Place sugar in large saucepan, add pepper and vinegar and bring to a rapid boil.  Remove from heat, cool for 10 minutes, add certo and stir.   Bottle in sterilized jars.  

This is some seriously good stuff!  I use it in sanwhiches, as a glaze on chicken, dabbed on cream cheese on crackers - really anything where a dash of sweet heat would go well.  It's the recipe my grandmother used, so treat it well:)

P.S.  When mincing peppers,do it in a well vented area!  (Goggles might be a good idea also.. just in case).