10 jalapeno peppers half seeded ▢1 red bell pepper chopped ▢1 green bell pepper chopped ▢5 1/2 cups sugar ▢1 1/2 cup white vinegar ▢1/2 teaspoon salt ▢1 3 ounce pouch liquid pectin
Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.
Let jelly rest 1 day to fully set up.