Red Pepper jelly?

[winner]

Since I didn't get any replies I will post this again. I really need your help with your comments when it come to use pectin. I am planning to buy all supplies tomorrow and hope to hear from you.
I am planning to make a few jars of red pepper jelly to give away for Christmas.
I found a few recepices and all of them call for Pectin some call for liquid, some just a powder. I am European, back home we didn't have this ingridient, so all my jams were cooked in old fashioned way, cook untill thickens. For the last two years I cooked my jams with Pectin previous year with a powder and this year with liquid, both times my jams turned runny. I still use them for pancakes, top up the ice cream, but I wish they were thick to use them for my baking. I followed the recipe and instruction from the note in Pectin's box but looks somewhere I failed. Being frugal I don't want to waste money and fail again.
If any of you have made pepper jelly, can you please tell me how and when exactly I have to put that pectin. Another question is do you strain the juice or you use the grinded peper as well. I kind of like to see those flakes in the jar, but again I need your expertize.
I thank you in advance for all your comments

[madhen]

I have only made it once, as part of a Master Food Preserver's class, but the recipe I followed called for seeding the peppers, but not straining them - just finely chopping them.

The liquid pectin was added at the final boil.

I am happy to pm you the recipe, if you want to look it over to see how closely it resembles the ones you've tried.

[missyali]

I just follow the directions from the sure-jell box for hot pepper jelly. Sure-jell, peppers, apple juice, sugar and vinegar. Yummy!

[winner]

Thank you all, I have recipes, just that pectin gives me hard time. Well I will try once more.