1/2 cup chile peppers (any mixture such as jalapeno, serrano or red chilies)
3 cups apple pectin stock (click here for recipe)
2 tablespoons strained fresh lemon juice
3 cups sugar
Halve the chilies lengthwise and remove the seeds, but keep the white inner membrane intact. Finely mince enough chilies to measure 1/2 cup.
Combine chile pieces with the apple stock in a heavy, non-reactive 4-quart pan. Bring liquid to a boil and add the lemon juice. Begin adding sugar 1/2 cup at a time, letting mixture return to a boil each time before adding more. Let the mixture boil until it reaches the jell point, which is 8 degrees above the boiling point measured on your thermometer. This may take up to 15 minutes. Maintain the boil for a full minute after reaching the jell.
Pour the jelly into a quart measure. Skim the jelly and let it sit for 10 minutes, stirring occasionally to distribute the pepper pieces throughout the jelly.
Ladle jelly into hot, sterilized jelly jars to within 1/4 inch of the lips. Wipe the rims clean, attach new lids and screw caps on tightly. Invert jars briefly to vacuum seal, or process in a boing water bath, submerged by 1 inch, for 10 minutes.