Red Pepper Jelly

Pour a jar over a block of cream cheese. Nibble away with wheat thins.
Rebecca Child

7 large red peppers 2 cups cider vinegar 2 tsp. salt 2 tsp. chili powder 10 cups of sugar 2/3 cup fresh or bottled lemon juice 1 - 6 oz. bottle liquid pectin Directions: Cut peppers into chunks. Chop in blender or food processor to make 4 cups. Mix peppers, vinegar, salt and chili powder in large pan and boil 10 minutes stirring occasionally. Add sugar and lemon juice and bring back to a boil. Add pectin and boil 1 minute. Skim foam. Remove from heat and put in hot jars and attach lids. Process 15 minutes in a boiling-water canner. Number Of Servings:Makes 10-12 half-pints