Recipe: Red Pepper Jelly

Title: Red Pepper Jelly
Categories: Toppings, Spices/etc., Preserve
Yield: 6 servings

5 To 6 red bell peppers 1 ts Salt
1 c Cider vinegar 1 ts Chili powder
1/2 Lemon juice 6 oz Liquid pectin
5 1/2 c Sugar

Makes eight eight-oz. jars.

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 and let cool on counter top.
Store in refrigerator up to 1 year.