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).