Combine chopped peppers, vinegar, juice, pectin and butter in a large high sided skillet or a dutch oven. Over high heat, bring mixture to a rolling boil that you cannot stir away.
Add sugar. Stirring constantly, bring back to a rolling boil that you cannot stir away. Set timer for 1 minute and continue to stir jelly till the minute is up. Remove from heat. Fill heated jars and cover with heated lids. Seal tightly with rings and turn upside down. After about 5 minutes, turn jars right side up. Let cool. The lids should "pop" when they seal.
*The degree of heat you want from your jelly determines the kind or kinds of peppers you should use and at what amount. If you want a mild jelly, use mostly Sweet Peppers and add a little Jalapeno or habenero pepper. I make my Hot Pepper Jelly with all hot peppers (usually habenaros).
Makes 6 - 8 8 oz jelly jars
To serve: Melt 4 oz of jelly and pour over an 8 oz. block of cream cheese and serve with crackers OR Melt 8 oz of the jelly and pour over a 2 quart roaster of meatballs. The longer they sit, the hotter they get!