since peppers are a low acid fruit....you need to keep the ratio of sugar/vinegar to a safe level.
I don't know what a "safe level" might be....but Know that 2 1/2 cups of chopped peppers to 6 1/2 cups of sugar and 1 1/2 cups of vinegar are the norm.
Linda C

Ask at the Harvest forum.

Here is a link that might be useful: Harvest Forum

I have made several different pepper jelly recipes, but this one always gets rave reviews.

1/2 c. fresh peppers, stemmed, seeded and cut up ( I use a mixture of jalepeno, serano,pequin, habanero and tobasco peppers.)
1 lg. red bell pepper, stemmed, seeded and cut up
2 C. apple cider vinegar
1 1/2 c. dried apricots, chopped
6 c. sugar
1 (3oz.) pkg. liquid pectin
Chop apricots, finely ground in food processor. Put in large saucepan.
Put peppers and vinegar in food processor and pulse until ground and add to apricots. Add sugar. Bring to a boil, boil 5 min. Remove from heat. Let cool 2 min. Stir in pectin. Pour in jars and seal. Makes 7 half pints.