This is the very first canning recipe I ever created, and it's a classic around here. This jelly is particularly popular to serve with crackers and cream cheese.
* After straining the juice, I thought it was a shame to have just a plain, clear jelly. I reserved the colorful peppers at this point, and re-added them just before I added the pectin. You can choose to have pepper pieces in your jelly or not! If you want to have them in there, don’t bother straining the juice out.