Jalapeño Jelly

This is delicious spread over Philadelphia Cream Cheese and served on wheat crackers.1/2 c. Jalapeño peppers (ground)
5 1/2 c. sugar
1 1/2 c. apple cider vinegar
1 small bottle Certo

Seed and grind peppers; retain juice, add to sugar and vinegar.
Bring to rolling boil, stir from time to time with wooden spoon.
Remove from heat, cool 5 minutes.
Add Certo.
Let stand until mixture starts to jell.
Stir accordingly.
Pour into glasses.

Makes 7 - 1 /2 glasses.