Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot

Remove stems and seeds from peppers. (I recommend wearing latex gloves while handling hot peppers)

Using a knife or herb sheers, finely dice peppers and place into a bowl

In a large/deep pot, bring apple cider vinegar, sugar and peppers to a rolling boil

Add in peaches and pectin and allow to boil for an additional 3-4 minutes

Remove from heat and allow to cool for 2-3 minutes - skim off foam from top of jelly

Remove jars and lids from oven or from hot water and dry thoroughly

Pour jelly into hot jars and place lids on top

Process jars in a hot water canner for 10 minutes

Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal