Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set aside. Prepare boiling water canner.
Combine peppers and vinegar in a large stockpot, then gradually stir in the pectin.
Stirring constantly, bring mixture to a full rolling boil over high heat that can't be stirred down.
Add honey, bring back to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and skim foam if needed.
Ladle hot jelly into prepared, hot jars, one at a time leaving 1/4-inch headspace. Wipe rim, center lid on jar and attach ring, screwing just until fingertip-tight. Add to rack in canner.
Lower canning rack and process jars in canner for 10 minutes (timing after water comes to a boil with the jars submerged). Remove lid, turn off burner, and let jars sit in canner for 5 minutes.
Remove jars to a towel-lined surface to cool, undisturbed, for 24 hours. Remove rings, check seals and label with date before storing.
*About the peppers:
Adjust the peppers as you desire: use less jalapeños and more mild peppers for a less spicy jelly or visa versa - just keep the total pepper amount to 5 cups. You can use any pepper you'd like- hotter peppers like habaneros or even sweet peppers in place of the mild peppers.
Also, you can leave the seeds out if you want a milder jalapeño jelly.
Remember to use gloves when preparing hot peppers!
A food processor makes quick work of chopping all the peppers.
**This is equal to 1 box of low-sugar pectin if you don't have the Flex Batch.Also, remember this is a loose jam, not like the stiff pepper jelly. The honey causes it to not set up as well. We're fine with it that way, but if you want a stiffer end product, you can use half sugar and half honey.