Jalapeno Pepper Jelly

24 Jalapeno Peppers
1-2 Carribean Red Peppers (or Habanero, Purira or other very hot chile pepper variety)
2 tablespoons of coarse salt
1 1/2 cups of vinegar
1/2 cup of water
1 lemon
3 cups of sugar

Remove seeds and veins from the peppers and wash them. Chop finely, sprinkle with salt and let stand for 3-4 hours (this draws some of the water out of the peppers). Drain off the juice. Add the vinegar, water and quartered lemon. Simmer for half an hour. Remove lemon and add sugar. Boil for 1-2 hours until mixture has a thick jam-like consistency; stir frequently to prevent sticking. Pour into clean, hot sterilized mason jars and seal.

This recipe will fill about half a dozen small mason jars.