Sterilize 6 (8 oz) canning jars. I only used 4.
Place peppers in large sauce pan. Mix vinegar and pectin, stirring constantly until it comes to a roiling boil. Quickly stir in sugar and return to full rolling boil. Boil exactly one minute stirring constantly. Remove from heat and skim off foam.
Quickly ladle jelly into jars, filling to a 1/4" from the top. Cover with flat lids and screw band on tightly.
Place jars in rack and slowly lower jars into pot/canning pot. The water should cover the jars completely and water should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
