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

Preparation

Combine all ingredients, except pectin, in a large Dutch oven; bring to a boil.
Boil 6 minutes, stirring frequently.
Stir in pectin; continue boiling 3 minutes longer, stirring frequently. Remove from heat; skim off foam with a metal spoon.
Quickly pour into hot sterilized jars, leaving 1/2-inch head space.
Seal with 1/8-inch layer of paraffin and cover with lids.
Yields 7 half-pints.