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Ingredients
  • 1 ½ cups finely diced bell pepper , I use a combination of colors
  • 1 lb jalapeños (about 10) , remove seeds and veins from half for mild jelly, or leave them all, for hot jelly
  • 5 cups granulated sugar*
  • 1 ¼ cups white or apple cider vinegar
  • ¼ cup lime juice
  • 1 teaspoon salt
  • 3 ounces Certo liquid fruit pectin
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