Grounc Cherry, Pepper Jelly

This week, from our CSA delivery - there were more ground cherries, and gorgeous sheppards peppers.
When I tasted the ground cherries, I immediately thought of a spicy pepper jelly to go on Brie.
SO... Here is my experiment.
(I saved the ground cherries from last week)
Each cup of of husked, smashed ground cherries - requires 1/2 cup of sugar, juice of half a lemon and grated rind, 1/8 cup of water,
1 1/2 cups of red peppers (coarsely chopped) requires 1/8 cup finely chopped seeded Jalapeno pepper, 3/4 cups cider vinegar, 1/2 tsp salt and 2  3/4 cups sugar and 1 pouch of liquid pectin
SOOO
Lets put it together
Ground Cherry, Red Pepper Spicy Jelly
1 cup husked smashed ground cherries
1 1/2 cups coarsely chopped red peppers
1/8 cups seeded jalapeno pepper finely chopped
3 1/4 cups sugar
1/2 lemon - rind grated and juiced
3/4 cups cider vinegar
1/2 tsp salt
1/8 cup of water
1 pouch of liquid pectin
Bring all ingredients except pectin in a large pot on the stove top to a boil.    Boil rapidly for 2 minutes, and then stir in pectin. Skim off any foam, and let cool for 5 minutes.  Ladle into hot sterilized jars, and seal immediately with new lids.  Process in boiling water bath for 10 minutes to seal.
I will let you know how it worked!
This would be perfect for your Brie Baker - what a delight!

OK - UPDATE:  Requires more sugar I would add about 1 1/2 cup more.  I did andit is better!  It is aamzingon BRIE