Blend all of the chilies in a food processor until they are finely chopped. Transfer to a mesh strainer and allow the excess liquid to empty.
After combining the diced vegetables, sugar, vinegar, and salt in a large stockpot. simmer for ten minutes over medium-high heat, or until it reaches a simmer. Bring the pectin to a simmer for an additional minute. Eliminate from heat
Ladle marmalade into hot, sterile jars, leaving a head space of 1/4 inch. After securing the closures to the jars, place the jars in a hot water bath for a duration of 10 minutes.
Jelly that has been correctly sealed is suitable for shelf storage. Jelly can be stored in the refrigerator if a seal did not form or if the seal was broken upon opening the lid. Give the gelatin one day to completely solidify.