If the standard sweet and fruity jellies bore your taste buds, hot pepper jelly may be the condiment it takes to wake them up. Like other jellies, hot pepper jelly's gel-like consistency is due to the use of pectin, a chemical that binds ingredients together; however, the similarities end there. Hot pepper jelly has a complex flavor because it's made with peppers, vinegar and sugar for a spicy, tangy and sweet taste. The jelly will be as flavorful as possible if you make it with a combination of red peppers, which are sweeter, and spicier green peppers.
Wash the jars and lids with soap and warm water, then rinse thoroughly. Place the jars and lids in a large pot, add enough cold water to completely cover them and heat on the stove over high until the water begins to boil. Boil the jars and lids for at least 10 minutes to sterilize them, then lower the heat to low to keep them warm.
Put on rubber gloves while the jars are sterilizing and chop the red bell pepper and three jalapeno peppers into pieces as small as possible. Discard the stems of both peppers and the red bell pepper seeds. Leave the jalapeno seeds in for an extremely hot jelly, discard half for a medium jelly or remove them all for a mild version.
Transfer the pepper pieces to a food processor and process until the pieces are uniform and very fine without being pureed. Add the peppers to a large saucepan, then stir in 1 1/2 cups apple cider vinegar and 6 cups sugar. Turn the stove to medium high and heat just until the mixture starts to bubble.
Turn off the stove, then stir 4 oz. pectin into the pepper mixture. Dry off the warm sterilized jars and lids and evenly divide the pepper mixture into the six jars, leaving approximately 1/4 inch space at the top of the jars.
Place the lids onto the tops of the jars and securely fasten according to the manufacturer's directions. Store in a cool, dark place for up to 1 year or use immediately as a cracker spread or other condiment.