Put the cider in a large nonreactive pan and set over medium-high heat. Chop
the peppers coarsely.
Once the cider comes up to a simmer
, add the peppers. Steep
until you get the desired heat extraction; this should only take a couple of minutes. Strain
the cider through cheesecloth
(the more layers, the clearer your jelly
; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
Mix the pectin
with 1/4 cup of the sugar. Whisk
into the cider thoroughly. Bring the cider to a full rolling boil
. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
Remove from heat, and skim
away any foam
. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.