3 bell peppers. I used one of each color for a fun visual, but you can use whichever bell peppers suit your taste best.
4-5 cloves of garlic
1 (3oz) package liquid pectin
¾ cup Apple Cider Vinegar
3 cups Sugar
Sterilize and prepare your canning jars and lids.
In a large pot stir together your apple cider vinegar, peppers, garlic and sugar.
Bring ingredients to a full boil, stirring constantly and then add in your pectin. Stir in pectin and continue to boil for one minute.
Lower your burner to medium heat and allow ingredients to simmer until gel stage has been reached. (You can use the sheet test, or refrigerator test to tell when gel stage has been reached.)
Pour your hot jelly into hot jars leaving ¼ inch of headspace and wipe jar rims with a clean cloth, or cloth dipped in apple cider vinegar. Put on jar lids and screw bands until they are fingertip tight making sure not to over-tighten.
Process half pint jars in boiling water bath for 10 minutes. Remove jars and allow to cool for 24 hours before checking your seals.
If one or more jar didn't seal properly you can try processing again or store in the refrigerator.