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. vinegar (5% acidity)
2 (3 oz.) pkg. liquid pectin

Preparation

Combine first 4 ingredients in a Dutch oven; bring to a boil. Boil 6 minutes, stirring frequently.
Stir in pectin; boil 3 minutes, stirring frequently.
Remove from heat and skim off foam with a metal spoon.
Quickly pour hot jelly into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims.
Cover at once with metal lids and screw on bands.
Process in boiling water bath 5 minutes. Yields 7 half-pints.