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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. Mix in a large kettle with sugar, salt and chilli powder. Bring to a full rolling boil, stirring constantly. Remove from heat and add the liquid pectin. Return to heat and boil hard for 1 min; turn heat down to simmer. Stir and skim off foam for 5 min more as mixture boils gently. Pack in hot, sterilized 8 oz jars; seal and let cool on counter top. Store in refrigerator for up to 1 year.
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