April 8th, 2012
Photography by Michael Alberstat Prop styling by Jane Hardin
Place red peppers in a food processor and purée.
Combine puréed peppers, sugar and vinegar in a large stainless-steel pot. Bring to a boil, stirring constantly to avoid scorching.
Remove pot from heat and cool for 15 minutes. This allows the peppers to cook slowly in the residual heat and prevents them from floating on the surface.
Add lemon juice and pectin, and return pot to stove. Simmer over medium heat for at least 20 minutes or until thickened, stirring occasionally. Skim any foam from the surface.