Serve this Sweet Pepper Jelly over a brick of cream cheese with crackers on the side. It makes a beautiful appetizer and gift for the Holiday Season!

3/4 cup finely chopped red bell pepper

3/4 cup finely chopped green bell pepper

1 1/2 cup white vinegar

6 1/2 cups white sugar

2 packets liquid pectin (6 tablespoons)

3 Pint Sized canning jars - sterilized (or 6-7 Half Pint Sized canning jars)

Combine the first 4 ingredients in a large stainless steel sauce pan (make sure to use one with high sides because it will rise and you don't want it to boil over).
Bring mixture to a boil, and boil for 6 minutes, stirring constantly.
Add the pectin and continue boiling and stirring for an additional 3 minutes.
Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids.
Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.