Red Pepper Jelly

4 lg Red bell peppers, seeded
5 1/2 c Sugar
3/4 c Vinegar
1/3 c Fresh lemon juice
1 Bottle liquid pectin
Parafin for sealing

Finely chop pepers in processor or run through grinder. Strain, pressing lightly. Measure 2 full cupps and 1/4 cup peper juice. Discard remaining juice. Combine ground peppers, pepper juice, sugar and vinegar in 3 or 4 quart saucepan. Bring to boil, stirring frequently. Remove from heat and let stand 15 minutes. Reheat to boil, stirring frequently. Add lemon juice and return to boi for 1 minutes stirring. Add pectin and let boil 3 minutes, skimming off foam as it accumulates. Pour into jars. Seal with paraffiin.

This recipe CANNOT be doubled.

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