2 1/2 lb. red bell peppers
2 c. cider vinegar
2 tsp. salt
2 tsp. chili powder
10 c. sugar
2/3 c. lemon juice
6 oz. bottle liquid pectin

Cut peppers in half; remove and discard stems and seeds. Cut peppers into pieces; chop a small amount at a time in blender until all peppers are used. Force through fine blade of food chopped if desired. Combine pepper pulp and juices, vinegar, salt, chili powder, sugar and lemon juice in a large kettle. Bring to a boil in a large kettle. Cook for 10 minutes, stirring occasionally. Remove from heat; stir in pectin. Boil, stirring constantly, for exactly 1 minute. Reduce heat; skim off any foam. Ladle boiling hot jelly into hot sterilized jars. Seal. Yields 4 pints.