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First seed and coarsely chop the peppers.
Then pulverize the peppers in a food processor, leaving a few small pieces.
Add the peppers, vinegar and Sure-Jell Pectin to a large pot and bring to a rolling boil, stirring constantly.
Add the sugar and return to a rolling boil, cooking for exactly one minute and stirring constantly.
Ladle the hot jelly into hot, sterilized jars and add the seals and rings.
Process the jars in a canner filled with water for 10 minutes.
Remove from heat and let cool. The jars should 'pop' to indicate a proper seal.