Finely chop all your peppers and place them in a saucepan over medium high heat. Sitr in vinegar and pectin. Bring mixture to a boil stirring constantly.
Once boiling, add in sugar and stir to combine. Continue stirring as mixture returns to a rolling boil. Boil for one minute and remove from heat.
Use a funnel if you have one to pour jelly into sterile jars. Be sure to leave at least a fingers width of room at the top of jars for expansion. Cover with lids and screw bands on. If canning, the lids must be new, never used.
Freezer Hot Pepper Jam: If freezing, let jars cool to room temperature and store in the freezer for up to six months. When ready to use thaw in the fridge or in a warm water bath.
To Can Hot Pepper Jam: Heat water in a water bath or steam bath canner according to manufacturers instructions. Place jars on rack, and cover with lid. Bring water to a boil and begin process timing according to manufacturers directions.
I used my steam bath canner and at an altitude of 3,000 feet these processed for 15 minutes. Pro Tip: If stored in the freezer pepper jelly will last for up to 6 months. If process canned jelly will last on shelf for up to 18 months. If opened in the fridge jelly will last for 7-10 days.