Start by washing off the three peppers and cut into small diced pieces. Make sure you remove seeds and stems.
Once you have diced them place them in a food processor and pulse for around a minute or until they are in small little pieces.
Transfer the red peppers into a cheese cloth (or kitchen towel) over a bowl.
Add in the canned chili peppers at this time. I added about half a can to keep it from being too spicy. You can add more or less to adjust the spicy level.
Squeeze the cheese cloth to remove most of the liquid from the peppers. You can discard the liquid.
In a large pot add 5 cups sugar and 2 cups of vinegar. Place on medium heat.
Remove the peppers from the cheese cloth and place in a bowl.
Carefully stir in the peppers to the sugar/vinegar pot.
Continue to stir the mixture on medium heat until it begins to boil.
Once the mixture has reached a vigorous boil you can add the liquid pectin.
Stir the mixture for another 10-15 minutes. When the mixture gets to 220 degrees remove it from the heat and pour into canning jars.
Wipe around the lip to remove any jelly and place the lids on them.
Let them sit on the counter until they reach room temperature. Then place them in the refrigerator.
The jelly can be stored for up to three months in the fridge.