Red Pepper Jelly

5 or 6 red bell peppers 1 cup cider vinegar 1/2 cup lemon juice 1-1/2 cups sugar 1 tsp salt 1 tsp chili powder 6 oz liquid pectin

Makes 8 - 8 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 4 cups. Mix in a large pot 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 oz jars; seal and let cool on counter top.

This is a really good recipe and of course it is great on crackers with cream cheese.