Here's my recipe for Pepper Jelly. I got the recipe from the Dallas Morning News and used it many times -- very easy! The jelly is very mild. If you like hot, then add the seeds of 2-3 jalapenos and that will spice up the mixture for sure.
PEPPER JELLY
Makes 6 half pints + a little extra
6 c. extra-fine sugar
1 1/2 c. apple cider vinegar
1 red bell pepper, finely chopped
6 medium-large fresh jalapenos, remove seeds and veins, finely chopped (wear rubber gloves)
1 (6-ounce) package Certo brand pectin (don’t even THINK about using any other brand, the jelly will not set up with any other brand)
Combine sugar, vinegar and peppers in a large pot set over medium-high heat. Stir continuously, bringing mixture to a full-rolling boil. Boil for 5 to 6 more minutes, stirring constantly.
Remove pot from stovetop and let sit 5 minutes, undisturbed. Stir in Certo. Ladle jelly into jars immediately (use a canning funnel). Put lids on jars and process for 15 minutes.
Let stand at room temperature for 24 hours.