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CANNING RECIPE:
Red Pepper Jam

2-cups pureed sweet red peppers (about 3 large peppers)
5 -cups sugar
1-cup distilled vinegar
1/3-cup lemon juice
1-bottle liquid pectin

Place red peppers, sugar & vinegar in pot; heat rapidly to boiling, stirring continuously
Remove from heat, let stand 15 minutes
Reheat to boiling, add lemon juice
Let it come to a boil, then add the pectin
Boil for 5 minutes, stirring constantly
Pour hot jam into hot sterilized jars and seal
Process in hot water canner for 5 minutes

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