2 lb. firm red bell peppers (capsicums)
2 c. white wine vinegar
2 tsp. sea salt
2 sm. red chiles
10 c. white granulated sugar
6 tsp. powdered citrus pectin

Halve and seed the bell peppers. Cut them into small pieces and finely chop them in a food processor or blender. Place in a nonreactive pan and add the remaining ingredients (seeding and chopping the chiles), except for the powdered pectin. Put the pan over medium heat and bring the mixture to a boil, stirring. Reduce the heat to a simmer and cook for about 1 hour.

Add the powdered pectin, increase the heat, and boil for 2 minutes, stirring constantly. Skim the surface to remove any scum. Remove the pan from the heat, ladle the jelly into warmed, sterilized jars, and seal. It will be ready to eat after 2 weeks.

Makes about 10 cups.

Submitted by: CM