Pepper Jelly - cooking recipe

Ingredients

1 1/2 c. minced green pepper
1/2 c. minced hot green pepper
7 1/2 c. sugar
1 1/2 c. (5% acid strength) white vinegar
2 (3 oz.) pkg. liquid fruit pectin

Preparation

Combine all ingredients, except fruit pectin, in a Dutch oven; bring to a boil.
Boil for 6 minutes, stirring frequently.
Stir in fruit pectin; continue boiling for 3 additional minutes, stirring frequently.
Remove from heat and skim off foam with a metal spoon.
Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace.
Cover at once with a 1/8-inch layer of paraffin.
Cover with lids.
Yield: 3 1/2 cups.