How To Make Slice the peppers and chilies in half and remove all the seeds and membranes. Finely dice the cleaned-out peppers and chilies or chop them in a food processor. Transfer to a medium sized pot. Mix in the vinegar and pectin. On high heat, bring the mixture to a boil, stirring constantly. Remove from mixture from the heat and add the sugar, red pepper flakes, and salt. Place the mixture back on high heat and return it to a boil for one minute. Remove from the heat and skim off any foam that might have formed on the surface. Ladle the hot liquid into the jars, leaving ¼" from the top of the jar. Set aside to cool and stir occasionally so the pepper bits are evenly distributed. When the jelly is cool, screw the lids on the jars and refrigerate. They will thicken as they chill. Serve on your favorite Mason Dixie Breakfast Sandwich or Biscuit.