In a large pot, (I either use the bottom to my pressure cooker or a stockpot) sterilize jam/jelly jars, you can also use pint jars, you probably won't need as many jars. In smaller pan, sterilize jar flaps/lids. Place chopped peppers in a large saucepan over high meat. Mix in vinegar & fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to a full boil. Boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam that may have formed.
Quickly ladle into sterilized jars, filling to within 1/4" from the top. Cover with flaps and screw bands on tightly. Place jars back into hot water (water should completely cover jars.) Bring water back to full boil and process 5 minutes. Remove from water and make sure rings are tight. Total fat - 0 mg; total cholesterol - 0 mg.; calories - 88 (Makes about 6 jars.)