Serves:

Ingredients:

5 To 6 red bell peppers
1 c Cider vinegar
1/2 Lemon juice
5 1/2 c Sugar
1 ts Salt
1 ts Chili powder
6 oz Liquid pectin

Method:

Makes eight eight-oz.
jars.
Wash and seed peppers; chop in food processor or grind in blender or meat grinder.
Add enough pepper pulp to the vinegar and lemon juice to make four cups.
Mix in a large kettle with sugar, salt, and chili powder.
Bring to a full rolling boil, stirring constantly.
Remove from heat and add liquid pectin.
Return to heat and boil hard for 1 minute; turn heat down to simmer.
Stir and skim off foam for 5 minutes more as mixture boils gently.
Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.
Store in refrigerator up to 1 year.