Heat the chopped peppers, sugar and vinegar together in a large saucepan over high heat. When the mixture begins to boil, add the lemon juice and let it boil constantly for an additional 3 minutes. Add the gelatin and mix with a whisk to dissolve it well. Boil for a few more minutes until the mixture has thickened a bit (thicker bubbles and more syrupy texture).
Pour into sterilized jars so that the jelly can keep longer.
Heat the chopped peppers, sugar and vinegar together in a large saucepan over high heat. When the mixture begins to boil, add the lemon juice and let it boil constantly for an additional 3 minutes. Add the gelatin and mix with a whisk to dissolve it well. Boil for a few more minutes until the mixture has thickened a bit (thicker bubbles and more syrupy texture).
Pour into sterilized jars so that the jelly can keep longer.
