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1
Remove the seeds and stems from the bell peppers and coarsely chop them.
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2
Place the chopped peppers in a food processor and process until they are finely chopped.
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3
Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
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4
Allow to drain for 3 hours.
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5
Press to extract as much of the moisture as possible.
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6
Transfer the mixture to a large heavy non-reactive saucepan.
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7
Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
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8
Bring to a boil, stirring, and cook for 10 minutes.
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9
Add the pectin and boil for exactly 1 minute, stirring constantly.
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10
Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
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11
Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
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12
Wipe the rims clean with a damp towel and seal with new lids and metal rings.
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13
Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
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14
Cover the kettle and bring to a boil.
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15
Once the water comes to a boil, boil for five more minutes.
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16
Remove the jars to a cooling rack and allow them to cool completely before storing.
