Making pepper jelly using Sure-Jell requires 2 seeded and finely chopped red peppers, 2 seeded and finely chopped green peppers, 10 seeded and finely chopped jalapeño peppers, 1 cup of apple cider vinegar and 1 package of Sure-Jell fruit pectin, along with 1/2 teaspoon of butter and 5 cups of sugar. It takes around 65 minutes to make six 1-cup jars of jelly.
To begin making pepper jelly, prepare the jars and lid bands by thoroughly washing and rinsing them in hot water. Pour boiling water over flat lids and leave them in the water until ready to use. Fill a boiling-water canner half full of water, and bring to a simmer.
Place chopped peppers in a 6- or 8-quart saucepan, and add apple cider vinegar. Stir in the Sure-Jell pectin, and add butter to decrease foaming. Place the mixture over high heat, and bring to a rolling boil, stirring constantly. Stir in the sugar, and bring the mixture back to a rolling boil for one minute, still stirring constantly. Remove the mixture from the heat, and use a metal spoon to remove foam from the top.
Spoon the jelly into the prepared jars, and screw on the lids. Place jars on an elevated rack in the canner, and ensure that the water covers the jars by 1 to 2 inches. Process for 10 minutes, and remove the jars from the canner. After the jars cool, ensure the seal's integrity by pressing on the center of the lid.