Servings::28
Yield::3 1/2 cups
Ingredients
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1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin
Directions
In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.