Red Pepper Preserves - cooking recipe

Ingredients

5 red peppers, seeded
3 red or green chilies, seeded
1 1/2 c. sugar
3/4 c. red wine vinegar
1 c. liquid pectin

Preparation

Chop the peppers and chilies fine in a food processor. Combine the sugar and vinegar in a deep, heavy-based pan and heat to dissolve sugar.
Add peppers and chilies and bring mixture to a boil.
Simmer for about 15 to 20 minutes.
Stir in pectin and return the mixture to a boil over high heat.
Pour into sterilized jars and seal.
Keeps for about 1 year.