Step 1

In a food processor fitted with the steel blade, grind coarse the red peppers, onion, and chili peppers. Transfer the mixture to a cheesecloth lined colander.

Step 2

Toss the vegetables with 1-1/2 teaspoons of salt. Let them drain for three hours then squeeze them gently dry.

Step 3

In a heavy stainless steel pot combine the vegetables with the sugar, vinegar, lemon juice, cloves, and the rest of the salt. Bring to a boil over high heat, stirring and boiling constantly for 10 minutes.

Step 4

Add the pectin and boil the mixture for 1 minute more.

Step 5

Pour the jelly into sterilized glasses and seal with paraffin. Store in a cool dark place.