Have some peppers, looking to make pepper jelly

The one I use regularly. Mix and match peppers add grated garlic all to your taste.

Ingredients
1 cup habanero peppers chopped
6.5 cups granulated sugar
1 1/4 cups white vinegar
1/4 cup lemon juice (optional)
1 teaspoon salt
6 ounces liquid fruit pectin
4 drops food coloring if preferred

Instructions
Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
Scoop out the peppers and add to a large pan.
Add sugar, vinegar, lemon juice, and salt.
Bring to a boil then reduce heat to low and simmer for about 10 minutes.
Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
If using food coloring, add it now and stir.
Ladle jam into sterilized jars and cover.
Process jars in a boiling hot water bath for 10 minutes.
Remove and let cool overnight.

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I also use a bit of orange, green and red bell peppers in my mix to add a bit more color.

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Same. Makes for a good presentation that way.

The recipe I use:

10 jalapenos (this was the original recipe amount, I add others to give it more kick. Usually cayenne)
1 red bell pepper
1 green bell pepper
5 1/2 cups sugar
1 1/2 cups white vinegar
1/2 teaspoon salt
1 3 ounce pouch liquid pectin

Chop peppers. Mix everything together except pectin and boil for 10 minutes. Watch it close because sugar can boil over quick!
Add pectin and boil another minute. Put into jars and give 10 minute hot water bath.

One thing I accidentally found was that I like to do one batch with about half the usual amount of pectin. This makes is a little runnier which is perfect for putting over a block of cream cheese for crackers or using as a spread for other recipes.

Every couple of years I make a batch of strawberry jalapeno pepper jelly following this recipe. I think it makes about 8 1/2 pint jars worth. It ends up pretty sweet with a nice little spice kick. The next time I make it I planned to include a pepper with a little more heat to it.

4 cups crushed strawberries
1 cup minced jalapeno peppers
¼ cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar

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Also pretty damn good as a glaze for grilling or smoking pork.

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Absolutely. I've done a couple of pork loins that I stuff with cream cheese and pepper jelly, rolled, then wrapped in bacon.

It is hard to beat.