Pepper Jelly

12 lg Fresh med-hot red New Mexican chiles
2 sm Lemon, quartered
1/2 c Cider vinegar (125 ml)
3 c Sugar (3/4 liter)

Stem, seed, and finely chop chiles. Combine chiles, lemons, and vinegar and cook for approx. 30 minutes or until the chiles are tender. Remove the lemon quarters and add the sugar. Boil for 10 minutes, or until the jam reaches 8 d. F (5 d. C) above boiling on a jelly thermometer, or passes the sheeting test. Spoon jam into jars, cover, and process 15 min. in boiling water bath.

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