Prepare six, 8 oz (half-pint) glass canning jars by putting them in a large pot of very hot, almost boiling water for 10 minutes. When done, set them aside on a dish towel.

Prepare six (unused) sealing rings by heating them in a pot of very hot water (nearly boiling) over the stove for 10 minutes. When done, set them aside on a dish towel.

Put on gloves unless you want to feel your eyeballs on fire.

Prepare the jalapeños by removing the stems and seeds. If you like it very spicy- leave seeds intact. If you are a wimp like me, take them all out.

Prepare two bell peppers by removing the stem and seeds. Give them a rough chop.

Combine jalapeños and bell peppers into the food processor and process until it’s nearly a paste. 

In a pot, combine the pepper mixture with the sugar, vinegar and salt. Bring to a boil for 10 minutes. Add the pectin, mix well and boil for another minute or two.

Using a funnel, pour the jelly into the jars. Put the lids on and the sealing rings. Process in a large canning pot, cover the jars with hot water and bring to a boil for ten minutes. Then remove and set on a dish towel to cool. You should hear a “pop” sound on the top of each jar within 10 minutes to indicate that it has sealed. If it never seals, this one won’t be preserved and must be kept in the fridge for up to two weeks.

The canned jelly is shelf-stable for up to 18 months, then once opened it is stable for 2 weeks. Always refrigerate after opening.