Makes about 6 cups
Cook peppers, water, white vinegar, lemons and rosemary for 20 minutes, until peppers are tender. Strain peppers, reserving liquid. Return liquid and half the peppers back to pot (removing lemon and rosemary) and add sugar and salt. Bring up to a simmer and cook for 10 minutes. Stir in pectin, remove from heat and jar following proper canning procedures.
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