1. Cut peppers into 1" pieces, then transfer to a food processor and pulse until finely chopped, about 15 times. Transfer to a strainer to drain excess liquid. (You should have about 4 1/4 cups peppers.)

2. Transfer peppers to a large saucepan along with vinegar and heat over high. Sprinkle pectin evenly over top, then stir well to combine and bring to a rolling boil, stirring occasionally.

3. Stir in sugar and salt, then return to a rolling boil and cook 2 minutes. Remove from heat and let sit until bubbles subside, then skim off any foam from surface.

4. Carefully transfer mixture to six clean 1-cup jars, then wipe rims and let cool completely. Top with lids and refrigerate up to 2 weeks.

Source: Hannaford fresh Magazine, December 2020