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1
Bring boiling-water canner, half-full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain well before filling.
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6
Stem and halve all peppers; discard seeds.
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7
Finely chop peppers.
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8
Measure exactly 3 cups chopped peppers into colander.
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9
Add onion and 1 tsp.
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10
of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible.
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11
Place pepper mixture in 6- or 8-qt.
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12
saucepot.
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13
Add vinegar, lemon juice, remaining 1 tsp.
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14
salt and the spices; mix well.
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15
Stir sugar into prepared peppers in saucepot.
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16
Add butter to reduce foaming, if desired.
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17
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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18
Reduce heat to medium low; simmer 10 min., stirring occasionally.
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19
Stir in pectin.
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20
Return to full rolling boil and boil exactly 1 min., stirring constantly.
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21
Remove from heat.
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22
Stir in cumin seeds.
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23
Skim off any foam with metal spoon.
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24
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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25
Wipe jar rims and threads.
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26
Cover with 2-piece lids.
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27
Screw bands tightly.
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28
Place jars on elevated rack in canner.
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29
Lower rack into canner.
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30
(Water must cover jars by 1 to 2 inches.
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31
Add boiling water, if necessary.)
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32
Cover; bring water to gentle boil.
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33
Process 10 min..
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34
Remove jars and place upright on towel to cool completely.
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35
After jars cool, check seals by pressing middle of lid with finger.
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36
(If lid springs back, lid is not sealed and refrigeration is necessary.)
