Prepare your jars, lids, and rings and sterilize according to manufacturer instructions. Follow instructions on the jar package for sterilization of jars and lids. Wash in hot soapy water then place the jars in a large pan on the stovetop. Heat over medium heat to allow the jars to get hot. Keep the jars in hot water until you are ready to fill them with the jelly. You will need hot jars for the hot jelly.
*While your jars are getting hot, begin your jelly.
**Wash and finely dice your peppers. Remove the seeds to cut down on the heat. Be sure to use gloves when handling hot peppers.
*In a large stainless steel saucepan, combine peppers, vinegar, cayenne pepper, and sugar. Stir—Cook over medium-high heat stirring continuously. Bring to a boil.
*Boil for 10 minutes.
*Stir in Liquid Pectin and boil for 5 minutes longer. Stir continuously.
*Remove from heat and skim off foam.
*Ladle into hot sterilized jars. Wipe the rims of the jars and seal—process in a water bath canner for about 10 minutes.