Sterilize 6 (8 ounce/half-pint) canning jars and lids according to manufacturer's instructions.
*** We did use 4 pint jars because that was what we had***
Place peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil.
Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly.
Remove from heat.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
Process. You can use the hot water bath method (method). We just inverted the jars under a towel - but that isn't necessarily considered the "safe" method.
Hot Water Bath:
Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Adding this - it may take up to a week for your jelly to solidify some. Mine was ready the next day, my mom's never gelled (she blames cooking it too long). If you flip your jars every few hours, it should help to suspend the peppers throughout.