Recipe: Red Pepper Jelly

Red Pepper Jelly
Makes eight eight-oz. jars.

5 to 6 red bell peppers
1 cup cider vinegar
1/2 cup lemon juice
5 1/2 cups sugar
1 tsp salt
1 tsp chili powder
6 oz liquid pectin

Wash and seed peppers; chop in food processor or grind in blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make four cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a full rolling boil, stirring constantly. Remove from heat and add liquid pectin. Return to heat and boil hard for 1 minute; turn heat down to simmer. Stir and skim off foam for 5 minutes more as mixture boils gently. Pack in hot sterilized 8-ounce jars; seal. Process in water bath canner for 10 minutes.