Sterilize your jars/lids in boiling water for at least ten minutes. I boil mine while I prepare the jelly.
Finely chop your red pepper. You will need 3/4 cup.
You can use either 2 Tbsp dried chili flakes or 5-6 finely chopped hot red chili peppers. I used fresh chilis from my garden.
Chop your hot peppers finely. Leave the seeds, they add heat!
Gather lemon juice, apple juice, and fruit pectin.
In a large pot, add your red pepper and hot pepper. Add 1/4 cup lemon juice.
Add 375ml of Apple juice or Ice Wine. I used Apple juice!
Stir well and let sit for about 20 minutes.
Get your sugar ready, you will need 3 cups.
Over high heat, stirring constantly, bring jelly to a rolling boil.
Once boiling, continue to heat, stirring constantly, for 1 minute.
Reduce heat to medium. Add Certo Fruit Pectin slowly. Stir constantly for another 7 minutes.
Get your sterilized jars ready.
Pour your jelly into jars, leaving 1/4" space at the top of the jar.
Wipe the edges with a cloth dipped in boiling water.
Add rings. Tighten lids, but not too tightly.
Leave jars to set, cool, and seal.