Wash jars by hand or in dishwasher with sanitize cycle. In small sauce pot, boil lids and rings
Slice all peppers to a diced size. Remove seeds (be very careful with jalapenos--wear gloves or use a spoon to remove). Use food processor or hand processor to finely chop peppers.
Transfer peppers to large pot over medium-high heat. Mix in 1 cup apple cider vinegar and 1.75 oz powder fruit pectin.
Stir constantly. Bring to a rolling boil. Remove from heat.
Add 5 cups of sugar and place back on high heat. Return to a rolling boil for one minute.
Remove from heat. Skim off any foam from top.
Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Wipe lids of jars then cover with flat lids and screw on screw bands tight.
Place jars into canner with hot water that is not boiling. Water should completely cover jars. Cook on high heat to reach a boil. Process for 5 minutes, Remove from heat.
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, and jars will last a month in the fridge.)