Wear rubber gloves when preparing peppers. Be careful to wash your hands and utensils before touching your face. Add water to fill your canner ½ way and start to heat it. Place your lids in a small saucepan with water and bring them to a simmer as well.

Remove outer part of peppers, discarding the seeds and stems. Chop peppers and measure using dry measuring cup to reach 2 cups bell peppers, 2 cups jalapeno peppers. Habanero peppers will be a very small amount so just toss it in after chopping.

Measure 5 cups of sugar into a large bowl.

Add chopped peppers and apple cider vinegar to your large saucepan. Bring this mixture to a boil.

When mixture cannot be stirred down from a boil add sugar. Bring back to a boil stirring constantly.

When mixture returns to a full, rolling boil stir constantly for one minute. Remove from heat.

Ladle immediately into prepared jars, filling each to within ¼’ of top. Wipe rims with clean, wet cloth or paper towel. Cover with prepared two-piece lids. Add to canner and process for 10 minutes.

Remove jars from boiling water with jar lifter or tongs and allow to cool on towel.

Any jars that do not seal, store in refrigerator up to 3 weeks. Sealed Hot Pepper jelly will last up to 1 year in a cool, dark place like a pantry.