4 red bell peppers, seeded and diced

6 cups (1.5 litres) sugar

1 cup (250 ml) white vinegar

1/3 cup (75 ml) lemon juice

1/2 teaspoon (2.5 ml) salt

2 envelopes 85 ml liquid Certo (fruit pectin)

In a large heavy saucepan, combine all the ingredients, except for the Certo. Bring to a gentle boil, stirring frequently and simmer over medium heat for 15 minutes. Skim carefully, as needed. Add the pectin and bring to a boil. Cook for 1 minute at a rolling boil. Let cool, stirring occasionally.

Pour into jars and refrigerate.

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