End-Of-Season Fiery Pepper Jelly

De-seed & coarsely chop a variety of peppers - your choice. Whatever is left in the garden in late September, early October.
Put the coarse pieces into a food processor (small processor is best). If some seeds are left in, that's okay.
Tip: Wear plastic gloves to protect your hands from the hot peppers. Do not touch your face or eyes.
Put vinegar, sugar and peppers into an enameled, cast iron pot. Heat to a rolling boiling. Boil for several minutes, making sure it doesn't boil over. Skim off any foam.
Add pectin. Boil for several more minutes. Again, making sure it doesn't boil over.
Many people strain the pepper bits and add food coloring to their pepper jelly. I left the pepper pieces in and did NOT add food coloring.
Initially the liquid may look like it's going to be a nasty brown color. But, it ends up a clear, amber hue with the pepper bits nicely suspended in the jelly.
Ladle jelly into hot, sterilized Mason jars. Clean rims. Put lids and rings on.
Process jars in a hot water bath for 5 minutes.
Let jars cool. Store in the pantry, until your next gathering.
When it's time to enjoy your fiery pepper jelly, invite your family and friends over.
Spoon jelly over a block of cream cheese. Serve with your favorite crackers. Enjoy with a glass of red or white wine. Yum!!!
Warning: Depending on the type of peppers used, the jelly can end up extremely spicy. I like hot food. For some, this can be too hot.