Makes eight eight-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 four cups. Mix in a large kettle 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-ounce jars; seal and let cool on counter top. Store in refrigerator up to 1 year.
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|Serving Size: 1 Serving (803g)|
|Recipe Makes: 6|
|Calories from Fat: 4 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.5mg||0 %|
|Potassium 256.7mg||7 %|
|Total Carbohydrate 609g||179 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 604.7g|
|Protein 1.2g||2 %|
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Calories per serving: 2370
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