Wash all peppers carefully. Remove stems and seeds before chopping them into small pieces for easier blending later.

Place chopped peppers into a blender or food processor. Pulse briefly until finely chopped but not completely smooth.

Transfer blended peppers into a large saucepan. Add apple cider vinegar and salt before stirring everything together evenly.

Place the saucepan over medium heat. Stir often while the mixture slowly begins heating and softening the peppers.

Pour granulated sugar into the saucepan carefully. Stir constantly until the sugar fully dissolves into the pepper mixture.

Increase heat slightly and bring the mixture to a rolling boil. Continue stirring to prevent sticking or burning.

Pour liquid fruit pectin into the saucepan slowly. Stir immediately so the pectin spreads evenly through the hot mixture.

Boil the mixture for one additional minute. This helps activate the pectin and creates proper jelly consistency.

Use a spoon to skim foam from the top carefully. Removing foam helps the jelly look smoother and cleaner.

Wash glass jars and lids thoroughly with hot water. Dry them completely before filling with hot pepper jelly.

Use a ladle to pour hot jelly into jars carefully. Leave small space at the top for sealing properly.

Place lids tightly onto the jars immediately. Let the jars cool fully at room temperature before storing safely.

Refrigerate the jars for several hours. Cooling helps the jelly thicken and develop its perfect sweet spicy texture.

Spread the jelly over cream cheese, crackers, toast or sandwiches for delicious sweet and spicy flavor combination.