Red Pepper Jelly

Directions

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.