Red bell pepper jelly

Prepare the jars and lids for the canning. Sterilize according to the manufacturer. Keep jars and lids submerged in hot water, until ready to use.

In a food processor pulse the red bell peppers until finely chopped. (This mixture will be about 5 cups.)

In a Dutch oven or a heavy bottomed pot add the peppers, vinegar, sugar and salt. Bring to a boil over high heat, stirring occasionally, let this boil for 5 minutes. The let this reduce to half over medium heat, stirring frequently, from 1:30 to 2 hours (this mixture will thicken slightly). Remove from heat.

Put it in the jars, close lid tightly, you can preserve this jelly up until a month on the refrigerator after opening.