5    To 6 red bell peppers
1 c  Cider vinegar
1/2    Lemon juice
5 1/2 c  Sugar
1 ts Salt
1 ts Chili powder
6 oz 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.