Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria.
Set your jars and screw bands to dry in a clean area.
Finely chop your peppers and orange peel.
Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin.
Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute. Remove from heat. Skim off all foam.
Ladle jelly into 8oz jars filling to 1/4in from the top. Cover with flat lids and screw on screw bands tightly.
Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull jars out and cool.
You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
Note 2: If you don't like it spicy don't add spicy peppers, if you like it very spicy use spicier peppers! The orange peel is a personal choice, you don't have to add it.