Red pepper jelly is one of my favorite condiments for charcuterie boards and sandwiches. It can be prepared in about 15 minutes.
Remove the stems and seeds from the peppers, and place them in a food processor. Chop until liquefied, but still chunky.
Place the peppers in a heavy saucepot over high heat with the white wine vinegar, lemon juice and fruit pectin.
Bring to a boil and continue boiling until the boil can’t be stirred down.
Add in the sugar. Return to a boil, until it starts to foam over. Turn off the heat.
Skim the foam from the top. Pour into jars. Can or refrigerate.