Red Pepper Jelly

1. 1

   Wash and seed peppers; chop in food processor or grind in blender or meat grinder.

2. 2

   Add enough pepper pulp to the vinegar and lemon juice to make four cups.

3. 3

   Mix in a large kettle with sugar, salt, and chili powder.

4. 4

   Bring to a full rolling boil, stirring constantly.

5. 5

   Remove from heat and add liquid pectin.

6. 6

   Return to heat and boil hard for 1 minute; turn heat down to simmer.

7. 7

   Stir and skim off foam for 5 minutes more as mixture boils gently.

8. 8

   Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.

9. 9

   Store in refrigerator up to 1 year.

No additional tips available.