Start by sterilizing your half pint jars. Then work on washing and dicing up all of the peppers. For the jalapenos remove all or most of the seeds if you want a tamer jelly. Or if you want some good heat leave more seeds.

In a pan on the stove add all the peppers, 1/4 cup sugar, pectin, water and vinegar. Bring the mixture to a boil.

Then stir in the remaining sugar. You need to stir this jelly mixture constantly or it will burn. Bring the mixture to a boil again and allow it to boil for 1 minute.

Once done, remove from heat and ladle into the sterilized hot jars. Leave around 1/4 inch at top of jar to allow it to have room to expand. Place the seals on, and ring. Make sure you wipe down the jars so you can get a good seal on the jars.

Place the jelly jars in a water bath canner that has hot water, drop the jars into the water, making sure there is around 2 inches of water above all the jars.

Boil for 10 minutes, then carefully remove jars from the water bath, and allow them to sit on a cooling rack.

The seals on the jelly jars should pop within an hour or two of being made. A lot of time the seals pop quickly after.

Store your canned pepper jelly in your pantry for 12 months to a year.