1-1/4 lb. hot peppers (red or green)
1-1/4 lb. red bell peppers
2 tsp chili powder
pinch cayenne pepper
2 cups cider vinegar
2 cups lemon juice (about 6 lemons)
2 tsp salt
10 cups sugar
170 mL liquid fruit pectin
Seed peppers and chop coarsely. In food processor or blender, purée peppers, one-third at a time, with child powder and cayenne.
In saucepan, combine pepper mixture with vinegar, lemon juice and salt. Boil rapidly for 10 minutes. Stir in sugar and boil for 5 minutes longer. Add pectin and boil for 1 minute. Skim.
Pour into sterilized jars and seal with paraffin wax.