Recipe - Red Pepper Jelly

5 To 6 red bell peppers
1 cup Cider vinegar
One half Lemon juice
5 One half cup Sugar
1 teaspoon Salt
1 teaspoon Chili powder
6 ounce Liquid pectin

Makes eight eightoz. 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 8ounce jars; seal and let cool on counter top.
Store in refrigerator up to 1 year.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini