Naughty Nellie's Five Pepper Jelly Recipe

Directions:

1. Remove the seeds and stems from the bell peppers and coarsely chop them.
2. Place the chopped peppers in a food processor and process until they are finely chopped.
3. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
4. Allow to drain for 3 hours.
5. Press to extract as much of the moisture as possible.
6. Transfer the mixture to a large heavy non-reactive saucepan.
7. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
8. Bring to a boil, stirring, and cook for 10 minutes.
9. Add the pectin and boil for exactly 1 minute, stirring constantly.
10. Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
11. Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
12. Wipe the rims clean with a damp towel and seal with new lids and metal rings.
13. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
14. Cover the kettle and bring to a boil.
15. Once the water comes to a boil, boil for five more minutes.
16. Remove the jars to a cooling rack and allow them to cool completely before storing.