I use a pretty common recipe. It's pretty simple as well:
1 large bell pepper
¼ cup hot peppers (depends)
6 cups sugar
1 ½ cup cider vinegar
2 drops food coloring (optional)
1 6oz pouch of liquid pectin
I use a colored bell pepper to match the pepper – red with ghost peppers, yellow with datil, green with jalapeno, etc. I use 25-30 datils with the seeds and veins removed. 3-4 ghosts/scorpions/reapers seeded and deveined. The food coloring is only if you want to adjust the color.
Liquify bell pepper and hot peppers in blender with ½ cup of vinegar. Combine sugar, remaining vinegar, and pepper mixture in a saucepan. Boil for 2 minutes. Remove from heat and let stand for 5 to 10 minutes. Add pectin and food coloring. Boil for 1 minute and then remove from heat and let stand 5 minutes until the impurities form on the top. Skim that off and discard. Pour into jars, seal, invert for a couple minutes and then stand upright until they pop.
Makes 5-6 half pints