9 lbs. ripe plum and firm bell peppers
4 1/2 lbs. sugar
Juice and grated peel from lemon
Small piece of vanilla pod
Small piece of cinnamon bark

Rinse, dry and quarter the peppers. Remove stalk, pith, and seeds. Chop into small pieces, yielding 6 to 6 1/2 lbs. prepared flesh.

Place in a bowl with sugar, grated lemon peel, juice of the lemon, vanilla and cinnamon. Stir and set aside for one hour, removing the vanilla and cinnamon after about 10 minutes. Transfer to a preserving pan and cook very gently stirring and skimming. When the mixture has just reached the boiling point, cook a little faster until the mixture is thick enough when tested. Remove from the heat, transfer to jars while hot and seal tightly. Storage should be cool and dark.