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- 5 cups (1175 ml) granulated sugar
- 2 cups (475 ml) finely chopped or pureed sweet green or red peppers
- 1-1/2 cups (350 ml) white vinegar
- 1 bottle liquid pectin
- In large saucepan combine sugar, peppers and vinegar.
- Stir and bring to a full boil.
- Boil over medium heat for 15 minutes.
- Skim off foam.
- Remove from heat.
- Blend in pectin and stir for 2 minutes.
- Pour into sterilized jars, leaving 1/2 inch headspace.
- Cover with lids.
- Makes 6 cups (1425 ml).
- I sometimes mix 1/2 red and 1/2 green peppers.
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