Combine the puréed peppers, sugar and vinegar in a large stainless-steel pan.
Bring to a boil for 2 minutes stirring constantly to avoid scorching.
Remove pot from heat and set for 10 minutes.
This allows the peppers to cook slowly in the residual heat and prevents them from floating on the surface.
Then, return pot to stove and bring again to the boil, Add lemon juice and pectin mixed with the caster sugar and simmer over medium heat for 3 -5 minutes, stirring occasionally. The pectin will help the jelly to set while cooling.
Pour into sterilized jars.
Store in cool dark area for 3 – 5 months.
Keep in the fridge when open and use within a month.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.