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Be sure to have all equipment needed and ready before you start any type of canning project.

Pepper Jelly

6 1/ cups granulated sugar

1 1/2 cups white vinegar (5% acidity)

1 1/2 cups finely minced green bell pepper

1/4 cup finely minced jalapeno peppers

2 (3-ounce) packages liquid pectin

1. Combine sugar, vinegar, green pepper and jalapeno pepper in a large saucepan; stir well. Bring to a boil; boil 3 minutes, stirring frequently. Stir in pectin, and boil an additional minute, stirring frequently. Remove from heat; let cool 5 minutes. Skim off foam with a metal spoon.
2. Quickly pour hot jelly into hot sterilized jars, filling to 1/4-inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in boiling-water bath 5 minutes.

Makes 7 half pints.

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