Ok decided to can up some pepper jelly...remember it's not as hot as it sounds...but man is it GREAT on biscuits. I got this recipe from my great grandma. She even puts habenero's in this but I didn't have any right now. Start with japs, serranos, piquins, dynomites...what ever you want and what ever mix you have. I started with Japs, serranos, piquins, cherry bombs.. wash and seed all peppers ( i only seed about 3/4)... put in blender or processor...blend or chop(i like chunks and that is how grams does hers) 4 cups of peppers and juice 1 cup cider vinegar 5 cups sugar 2 pouches of sure jell (liquid fruit pectin) put peppers in pot with juice and vinegar. stir pectin in to fruit (add 1/2 teaspoon of butter to reduce foam if needed) bring to a rolling boil stirring constantly. when boiling add sugar quickly and bring back to rolling boil. then boil for 1 minute. remove from heat and poor in to jars and either set upside down for 5 minutes or do a water bath. before blender after blender just before sugar added in to the jars and then wait for the pop...cool for 24hrs and ready to enjoy !