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MyCookbook Member: AprilG
Recipe Category: Canning & Preserving
Recipe Preparation Level: moderate
1 green pepper
3 cups sugar
3/4 cup cider vinegar
3 oz pkg. pectin
Sterilize jelly jars and lids. Remove seeds from green pepper and chilies In a processor chop green peppers in 1/4" pieces to measure 1/2 cup. Chop jalapenos the same to measure 1/4 cup. Put green pepper and jalapenos, sugar and vinegar in a large pan. Bring to a boil. Boil 1 minute. Take off heat; let cool 5 minutes. Stir in pectin. Strain through a fine sieve to remove pieces of peppers. Pour liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months.
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