Place these peppers and onions in a blender or food processor and chop up into small pieces. Be sure to wear gloves when handling hot peppers. To reduce the heat of the peppers, remove the seeds. If you like heat, you can leave them in.

Once chopped finely, add in 1 1/2 cup apple cider vinegar.

Place in a large saucepan and add in the box of SureJell.

Bring to a boil. It won't take long to bring this up to boiling. Use a whisk and stir continuously.

Once boiling, quickly add in 6 cups of sugar. Bring the mixture, with the sugar, up to a boil. once again, and let boil for 1 more minute. If you want to eliminate the foaming, you can add in 1 Tablespoon of butter.

Shut off the heat and place jelly in clean jars. I use half pint jars.

Once you have the jelly ladled in the jars, wipe the rims clean, and place the lids and bands on them. Tighten the bands.

Place in a water bath canner for 15 minutes to seal the jars.