Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5 \N | To 6 red bell peppers |
| 1 cup | Cider vinegar |
| ½ \N | Lemon juice |
| 5½ cup | Sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Chili powder |
| 6 ounces | Liquid pectin |
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.