Start with washing all jars, lids and bands in hot, soapy water.
Place jars in boiling water for 5 minutes to make sure there is no bacteria or germs.
Remove from water, lay in a dry, clean area.
Seed and finely chop all peppers and add to a large pan over high heat.
Mix in apple cider vinegar and fruit pectin to pan, stirring constantly.
Stir continuously until it reaches a boil then remove from heat.
Add sugar and stir through.
Place over high heat again while stirring constantly.
Once it boils, continue to stir for one minute and then remove from heat.
Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
If there is foam, skim it off the top.
Fill 8 oz jars with jelly to 1/4" from the top.
Place lids on and screw tightly (if they aren't tight enough, they won't seal properly).
Add jars to canner, making sure that they are covered with water.
Bring to a boil and process for 5 minutes.
Let cool. Don't move around, just let them rest until they are fully cool.
You should hear the jars start to "pop" which means they have properly sealed.