I found this recipe on the net, its awesome, peppers are packed with vitamin C, to hot sometime to enjoy. I use this in Chinese dishes, on pork, peanut butter, etc. It's incredible!!! If you can't handle all heat remove the seeds, We took them out the first batch, but we liked it better when we left them in. 2 lbs assorted hot peppers cayenne, jalapeno, Mexican Chocolate 2 cup apple cider vinegar 6 cups sugar 1 package Jelled Pectin Put on rubber gloves fist and do not touch your face once you've started!! start heating lids and Jars. Take off the stems and cut in half or thirds, place in a food processor with 1/2 cup of vinegar, you will not get them all into the first load,( if you have a large processor the place the whole cup in with the peppers), puree to fine paste,repeat the process and finish the other half Place 6 cups of sugar and the other cup of vinegar into a large pot, turn your hood fan on, this stuff is crazy when you stir it, put all ingredient into the pot except the pectin. Bring to a rolling boil the turn the heart down a little, enough to maintain the boil, stir constantly for 10 minutes. After 10 minutes add the package of premixed Pectin gel and stir vigorously for 1 minute, remove from heat and ladle into jars. The original recipe calls for 2 packages of pectin, it was too thick, still tasted great but was too thick.