Red Pepper and Garlic Jelly

Red Pepper and Garlic Jelly (makes ~3 half pint jars)
1 cup finely chopped, seeded red bell pepper
3 large cloves garlic, cut into thin slivers
¾ cup cider vinegar
3 cups sugar
1 pouch (3 oz) liquid pectin

1.) Prepare canner, jars, and lids.
2.) In a large, deep, stainless steel saucepan, combine red pepper, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
3.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.