I have used Pomona's for some years now. It is more consistent then liquid pectin when it comes to the jam/jellies setting. I have used this recipe as a base recipe for my hot pepper jelly. I use a mixture of ghost and habanero peppers. (Yes, I like hot) I use red peppers instead of the green pepper. Up to 2 cups sugar, no more.

oh, I forgot to say I also squeeze the moisture out of the red peppers with paper towels before adding.

does it taste sweet enough? I notice this recipe has a lot more vinegar than others.

I ended up not making the pepper jelly last year. Hopefully, I'll have time to make some this fall. My hot peppers are just now really starting to produce. Also, my jalapenos were not very hot last year.