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Pepper Jelly

1 1/2 c Green pepper; minced
1/2 c Hot green pepper; minced 7 1/2 c Sugar
1 1/2 c Vinegar (5% acidity)
2 pk Liquid pectin (3-oz)


Combine first 4 ingredients in a Dutch oven; bring to a boil. Boil 6 minutes, stirring frequently. Stir in pectin; continue boiling 3 additional 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. Yield: 7 half pints.



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