Red Pepper Jelly

Directions

1. Wash and seed peppers; chop in food processor or grind in a blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make 4 cups.
2. Mix in a large kettle with sugar, salt and chilli powder. Bring to a full rolling boil, stirring constantly.
3. Remove from heat and add the liquid pectin. Return to heat and boil hard for 1 min; turn heat down to simmer.
4. Stir and skim off foam for 5 min more as mixture boils gently.
5. Pack in hot, sterilized 8 oz jars; seal and let cool on counter top.
6. Store in refrigerator for up to 1 year.