Bingo. Go to the store and buy some Suregel pectin or some other brand. Follow the instructions. Any peppers will do but the heat balance is important.
When I first made pepper jelly my wife laughed at me. Who would want jelly made with peppers? These days I make extra batches for all the people who have tried it and are now addicted, so my wife gets her full share before anyone else. Eat it with cream cheese.
It’s in a pot. I’ve been bringing it in during the night, so we don’t risk frost. I’m hoping to keep it producing for a while, but there are several peppers that all look as if they’ll be ready about the same time.
Thanks for the ideas. I doubt we’ll have enough for jelly, but maybe next year, if I get braver. This time I’m just amazed and delighted that this plant stayed alive and actually produced some fruit. I think I see some lighter shades among the usual brown on my thumb. Any plant that stays alive for me, let alone actually thrives, is a special treat.
Half you pickle in vinegar with some salt, sugar, and ginger for a water-based hot sauce (fish, chicken, salad, dips.) Half you soak in olive oil as an alternative hot sauce for pizza.