Wash and finely chop the green bell peppers. You should have about 2 cups after chopping. This will provide the base flavor for the jelly.

In a large pot, combine the chopped green peppers, apple cider vinegar, and water. Stir to mix well.

Bring the mixture to a boil over medium-high heat. Stir occasionally to prevent sticking. This step helps to extract the flavors from the peppers.

Once boiling, reduce the heat and let it simmer for about 10 minutes.

After simmering, add the granulated sugar and salt to the pot. Stir until the sugar is fully dissolved. This will sweeten the jelly and balance the acidity.

Next, add the pectin according to the package instructions. If using powdered pectin, sprinkle it evenly over the mixture and stir well.

Increase the heat and bring the mixture back to a rolling boil. Use a candy thermometer to monitor the temperature. You want to reach a temperature of 220°F (104°C), which is the setting point for jelly.

Once at temperature, boil for an additional 1-2 minutes while stirring constantly.

Remove the pot from heat and stir in the lemon juice. This adds brightness and helps preserve the jelly.

Carefully ladle the hot jelly into sterilized canning jars, leaving about ¼ inch of headspace at the top.

Seal the jars with lids and process them in a boiling water bath for 5-10 minutes to ensure they are sealed properly.

Remove the jars from the water bath and let them cool completely on a clean kitchen towel or cooling rack. You should hear a popping sound as the jars seal.

Once cooled, check the seals by pressing down in the center of the lid. If it doesn't pop back, the jar is sealed properly.

Store the sealed jars in a cool, dark place. Refrigerate after opening.