Fill canner with water, turn heat to high and allow this to heat up while prepping peppers. When it starts to boil, cover, and reduce heat until ready to add sealed jars.

Wash canning jars and lids.

Remove seeds from peppers.

Roughly chop peppers and place half in blender.

Add half of apple cider vinegar and puree peppers.

Pour pepper puree into soup pot.

Repeat blending with remaining peppers and vinegar and add to pot.

Add salt and sugar to pot, stir to combine. Boil until sugar dissolves, approximately 5 minutes.

Reduce heat until candy thermometer shows 220°F. Sprinkle pectin in pepper mixture. Stir continuously so it doesn't clump. Stir for 1-2 minutes. Turn off heat.

In large saucepan, filled halfway with water, heat clean jelly jars, upside down, and lids for 5 minutes. Make sure lids are in the water. Watch the jars as water can get sucked up inside, just use tongs to tip jars and release the water.

Carefully place hot jars and lids on paper towel to dry. Place canning funnel over jelly jars. Fill jars with pepper jelly mixture, leaving 1/2” space.

Wipe rim of canning jar to remove any liquid or debris. Secure lids, but do not over tighten.

Place jars in canner with tongs and make sure jars are completely covered with water. Bring water to boil again, cover and boil jars 10 minutes.

Use canner tongs to remove jars and place on cooling rack. Let sit overnight until cooled.

Listen for the pings that the jars have sealed. Gently press on the lids if you are unsure if they sealed, there shouldn't be any bounce or give. Sometimes pressing will actually seal them.

Typically jars seal just fine when directions are followed.

Remove outer rims from jars as a precaution. This allows any contents to spill out if they did not seal properly and alert you to toss the contents in the garbage.

Write dates on jars and place in cool dry storage area.

Serve with cream cheese and crackers or use as a dip with tortilla chips