Combine ground cherries, peppers and vinegar in food processor until pureed. Put puree and sugar in pot and bring to a boil stirring constantly.
Remove from heat and skim foam from top of jelly. Add pectin.
Return to a boil and cook for two minutes, stirring constantly. Remove from heat and stir five minutes.
Pour jelly into sterilized jars leaving a ¼ inch head space. Process jars in a water bath for 10 minutes. Listen for that glorious ‘pop’.