I made some pepper jelly today. 1 lb Jalpenos and 1 green pepper, I used Anaheim as that was what we had. Process to fine in a blender or food processor, mix with 2 cups Cider Vinegar, 6 cups sugar and bring to a boil then low heat for 10 minutes in a large pan. Add 1 packet liquid pectin or the equivalent of dry then boil another minute. Process for 10 minutes boiling in a hot water bath. Yield is almost 7 pints.