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.
Toss the vegetables with 1-1/2 teaspoons of salt. Let them drain for three hours then squeeze them gently dry.
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.
Add the pectin and boil the mixture for 1 minute more.
Pour the jelly into sterilized glasses and seal with paraffin. Store in a cool dark place.
The heat of this red pepper jam is dependent on the red chili peppers used. A good starting point would be a fresh red jalapeño. For something with a bit more kick, try a fresno pepper (just slightly spicier) or a red serrano.