5 to 6 red bell peppers
1 cup cider vinegar
1/2 cup lemon juice
5 1/2 cups sugar
1 tsp. salt
1 tsp. chili powder
6 oz. liquid pectin

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.

Makes eight (8 oz.) jars.