Hot pepper jelly calls for Certo fruit pectin; it makes a good seasoning for salmon and hamburgers. Certo liquid pectin is also good for making mint jelly.
To make hot pepper jelly, seed and chop 1 green bell pepper, 1 red bell pepper and 6 jalapeño peppers. Place the peppers in a pot, and add 1 1/2 cups cider vinegar and 1/2 teaspoon butter. Mix in 6 1/2 cups sugar, and heat to boiling. Add 1 pouch Certo fruit pectin, and boil for one minute while stirring.
Remove the juice from heat, and skim off the foam. Pour the juice into boiled jars, leaving only 1/4 inch at the top, and seal.
To use the hot pepper jelly in a glaze for salmon, mix together bourbon, honey, melted butter and the jelly. Alternatively, use the jelly with melted butter and sage as seasoning for burgers.
To make mint jelly, crush 1 1/2 cups mint leaves, and place them in a saucepan. Add 2 1/4 cups water, and bring to a boil. Remove from heat, and let the leaves steep for 10 minutes. Strain the leaves out.
Pour 2 cups mint infusion into a fresh saucepan. Add 3 1/2 cups sugar, 2 tablespoons lemon juice and 3 drops green food coloring. Bring to a boil, and boil for one minute. Remove the juice from heat, and stir in 1 pouch Certo liquid pectin. Skim off any foam, and then pour into jars.