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Red Pepper Jelly

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

      Instructions
      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.

        Ruth



Hi found this on another site. Haven't tried it. Is this the taste you are looking for? Bet you could water bath it like other jellies to get it to seal. good luck