Finely chop all the peppers; remove the seeds to reduce their heat.
In a large pot, add the peppers, lemon juice and apple juice; stir well and let sit for 20 minutes.
Add the sugar and stir well.
Over high heat, stirring constantly, bring everything to a rolling boil.
Once boiling, continue to heat, stirring constantly, for 1 minute.
Reduce heat to medium; add Pectin slowly; stir constantly for another 7 minutes.
Remove from the heat and fill the jars, leaving 1/4-inch space at the top of the jar.
Wipe the rim of the jar with a paper towel that has a bit of vinegar on it.
Put on the lid and band/ring; tighten band to finger tight.
Load the jars into a water bath canner/pot; make sure the water is an inch or two above the tops of the jars.
Bring water to a boil and boil for 5 minutes.
Remove jars from boiling water bath; place them on a clean dish towel.
The 'pings' of the jars sealing will soon begin.
Leave the jars alone while they cool down.
When they are cool, remove the bands and wipe the jars clean.
Label the jars with the content and date.
