Red Pepper Jam

I had this recipe at a baby shower and have been on the hunt for it ever since. I LOVE this. You spread this jam on top of a block of cream cheese and dig in with crackers. So good and worth the effort!!!

2 cups chopped up red peppers (take the seeds out first)
1 cup vinegar
1 tsp salt
1 tbsp chili powder
3/4 tsp lemon juice
5 1/2 cups sugar
1 pouch certo (pectin) - 1/2 cup

Chop peppers fine. You can use a chopper or food processor. Measure 2 cups peppers and juice in a large pot. Add vinegar and salt. Bring to a boil, reduce heat and simmer covered 10 minutes until tender. Stir in the sugar, return to a rolling boil and boil, uncovered for 1 minute. Make sure you do not let it foam up. Just get the sugar to dissolve. Otherwise, the sugar will caramelize. Remove from heat and immediately stir in Certo. Stir for 5 minutes to blend. Pour jelly into sterilized jars and seal. I used the Ziploc containers. Serve over cream cheese with crackers. Yum!