Just use your powdered pectin, but put it in before the sugar. If you've got the canister, 3 Tbsp is normal for a batch.

Here's one I got off UC Davis site a couple of years ago and saved in Word, I'd have to look for the link:

APRICOT PEPPER JELLY
Makes 6 half-pint (250-ml) jars.

1 1/4 cups dried apricot halves, finely slivered 300 ml
1 cup red or green bell pepper strips 250 ml (about 1 medium-size pepper)
1/3 cup chopped jalapeno or other hot pepper, stems and seeds removed 75 ml
2 cups cider vinegar (5%) 500 ml
4 cups sugar 1 L
1 package powdered fruit pectin
1/2 tsp butter or margarine 2 ml
5 drops red or green food coloring 5 drops (depending on the type of pepper used)

1. Cover dried apricots with boiling water. Leave for approximately 10 minutes. Drain.
2. Combine bell pepper strips, chopped hot peppers, drained apricots, and 1/2 cup (125 ml) vinegar in a food processor or blender. Process until partially ground with small chunks remaining. Pour into a saucepan.
3. Mix 1/4 cup (63 ml) sugar with pectin. Stir into fruit mixture. Add butter and food coloring.
4. Bring to a boil quickly, stirring constantly. Immediately stir in remaining sugar.
5. Bring to a full boil, stirring, and boil hard for 1 minute. Remove from heat.
6. Skim foam off the top. Then ladle jelly into hot half-pint jars, leaving 1/4 inch (0.5 cm) of headspace.
7. Wipe jar rims with a clean, damp cloth. Secure lids and ring bands, and process in a boiling water bath as prescribed in Table 8.
Table 8. Recommended Processing Time for Apricot Pepper Jelly in a Water Bath Canner

Processing Time at
Altitudes of 0-1,000 ft 1,001-6,000 ft above 6,000 ft
Jar Size
half-pint or pint 15 min 20 min 25 min

I've started just using the apricots, no pectin, since I like a softer set. Some of the other peppers jellies that just use vinegar, I use the no-sugar pectin. I don't use butter either - or food coloring.