Red Pepper Jelly

1. Makes eight eight-oz.
2. jars. Wash and seed peppers; chop in food processor or grind in blender or meat grinder.
3. Add enough pepper pulp to the vinegar and lemon juice to make four cups.
4. Mixi in a large kettle with sugar, salt, and chili powder.
5. Bring to a full rolling boil, stirring constantly.
6. Remove from heat and add liquid pectin.
7. Return to heat and boil hard for 1 minute; turn heat down to simmer.
8. Stiri and skim off foam for 5 minutes more as mixture boils gently.
9. Pack in hot sterilized 8-ounce jars; seal and let cool on counter top. Store in refrigerator up to 1 year.