I'm finally getting a chance to get caught up on all this stuff, thanks for asking.
I made a batch of pepper jam using the recipe in the Sure-Jell box. It called for something like 5 cups of chopped peppers, but I did not have that much as you will see in the pictures. Sugar, cider vinegar, peppers and pectin.
The Ingredients-
bunch of mild peter peppers, 1 fatalii, 6 habanero, 5 yellow aji, 4 small bulgarian carrots, sugar, cider vinegar, pectin
De-seeded the peppers in into the chopper,
Yielded about 1 1/2 cups chopped peppers-
I followed the box directions to bring the vinegar and chiles to a boil, add sugar, return to boil, add pectin return to boil, the into the jars.
Jars into hot water bath-
And the yield-
This batch has a medium heat since it had a few hot peppers in the 4 1/2 jars. It did not set up super firm, but I'd say it's a soft jelly or firm jam.
Of course, if a person were to substitute all hot chiles, then it would be a much hotter jelly. After this batch, I tried a batch with Certo, but it called for apple juice, which I didn't have on hand, so I threw in some fresh apple and it turned out good. Not as thick of a set as it might have been, but still good.
The Certo seems to be easier to use, but it's recipe calls for more ingredients. The Sure-Jell recipe worked great and had a firmer set. But I'd have to do another batch with the Certo following directions exactly in order to say if one brand was better than the other. They both work, just follow the directions EXACTLY for the measurements.