Anyone have a good jalapeño pepper jelly recipe?

I quit using jalapeno a few years ago and now use Habanero peppers and this is my recipe:

I use about 20 habanero peppers seeded and pith removed and chopped fine---be sure to wear latex gloves when mincing peppers, especially if using the hotter ones.

1 each of green, red and yellow or orange bell pepper diced fine.

2 cups vinegar. I use regular white but you can use cider vinegar if you prefer.

6 cups sugar

3 packets of Certo Pectin.

To make it:

Have your jars cleaned and ready and best to use real canning jars like Mason or Ball types with the seals and screw on lids.

First, cut up the peppers

Put the sugar and vinegar in a pot and let it come to a low boil. Once boiling, put the peppers in and let this slowly simmer for about 10 minutes. The peppers will shrink and let out some of their juices to slightly color the liquid. If using habanero peppers, it will turn light orange.

Add the pectin and mix it thoroughly.

Ladle the jelly into the jars fairly quick and wipe off any that gets on the rim of the jar. Place the seals on center and screw on the lids.

Allow the jars to cool on the countertop and every 10 minutes or so, flip the jars to keep the pepper bits suspended in the jars. If you don't do this, they will come to the top of the jelly and set there. Keep doing this until the jelly starts to set.

I use three 3 oz. packets of liquid pectin because I like my jelly to set firm. If you want a more liquid jelly, just use 2 packets.