- 1 cup chopped green bell peppers
- 1 cup chopped hot green peppers
- 7 ½ cups sugar
- 1 ½ cups white vinegar 5% acid strength
- 2 (3-ounce) packages liquid fruit pectin
- Paraffin for jarring
Combine the green peppers, hot green peppers, sugar, and vinegar in a Dutch oven. Bring to a boil, reduce the heat to medium low, and cook for 6 minutes, stirring frequently.
Stir in the fruit pectin. Cook for 3 minutes longer, stirring frequently. Remove from the heat. Skim off the foam using a metal spoon.
Pour the jelly into 6 hot, sterilized half-pint jars, leaving ½ inch headspace. Cover with a ¼-inch layer of paraffin; seal with 2-piece lids. Heat the jars in a boiling water bath for 10 minutes to seal the lids.
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