Pepper Jelly

In a large saucepan, combine peppers, sugar, vinegar and lemon juice. Bring to a boil, then reduce heat and simmer 10 minutes. Remove from heat and push the solids through a sieve. Return juice to the saucepan and bring to a boil. Add pectin and boil hard for 1 minute. Remove from heat, skim foam off jelly and put into jars.

You can preserve this using the hot water bath canning method (boil jars, warm lids, fill jars, boil with water to cover jars by 2 inches for 10 minutes, then remove from water and cool) or you can refrigerate your jelly.