4 lg. green or red bell peppers, seeded & chopped
2 1/2 c. vinegar
6 c. sugar
2 pouches (6 oz. each) liquid pectin

Place pieces of pepper in a blender and whirl until finely chopped. Pour into a 5 quart pot and stir in vinegar and sugar until well blended. Bring to a rolling boil over high heat, stirring constantly. Pour in pectin, all at once, and return to a boil. Cook uncovered and stirring until thickened (about 3 minutes). Remove from heat and skim off foam. Pour hot jelly into 6 half-pint jars. Wipe off rim and seal with lid and ring band. When jars are cool test for seal.