4 lg. green or red bell peppers; seeded and cut into pieces
2 1/2 c. vinegar (white or cider)
6 c. sugar
2 pouches (3 oz. each) liquid pectin

Sterilize 10 half pint canning jars with lids and rings.

Place pieces of pepper in a blender or food processor and chop finely. Pour into a 5 quart pot and stir in vinegar and sugar until well blended. Bring to rolling boil over high heat stirring constantly. Pour in pectin all at once and return to a boil; cook uncovered; stirring frequently; until thickened (about 3 minutes).

Remove from heat and skim off foam. Pour into the hot jars to within 1/8 inch from the rim. Wipe off rim of jar with a damp cloth. Put scalded lid on each jar as it is filled, screwing ring band on as tightly as you comfortably can.

Cool jars away from drafts on a towel. Then press lids with your finger. If they stay down, they're sealed. Store in a cool dark place. Makes 8 to 10 half pints.