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| Red Pepper Jelly |
1 1/4 lbs. Red bell peppers
2 tsp. Chili powder
Pinch cayenne pepper
Grate rind and juice of 6 lemons
2 cups of cider vinegar
2 tsp. Salt
10 cups of white sugar
6 oz. liquid Pectin
Seed peppers and chop coarsely in food processor 1/3 at a time liquefy peppers with chili powder and cayenne pepper. Combine peppers with vinegar, lemon juice, rind & salt. Boil rapidly 10 minutes. Stir in sugar & boil 5 min more. Add pectin & boil 1 minute, skim if necessary. Pack in hot sterilized jars and seal.
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