It's been some time since I have made homemade jelly. I think one of the reasons that I haven't is because in the past the process, of jelly making and canning, always seemed to happen during the hottest days of summer. Well, it just so happens the the fruits and vegetables all seem to ripen at that time of summer.
I used a variety of peppers that need to measure 4 cups of finely minced peppers. A nice mixed of red,
yellow and even purple peppers was minced up. Then the hot ones were added. The recipe called for 10 jalapeno peppers. I adjusted this first batch using only 3, for the next batch I'll use 5.
1 cup of cider vinegar
5 cups of granulated sugar
1 box of Sure-Jell
Once it's all cooked and boiled it will fill 6 - 1 cup jelly jars.