• Wash the jars with hot, soapy water and keep them warm while making the jelly. Place the lids in a small saucepan on the stove on a low simmer. Fill the water bath pot about halfway with water. Let it come to a simmer while making the jelly.
• Place the jalapenos and bell 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 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.

Jar the Jelly

• Ladle jelly into hot, sterile jars, leaving ¼ inch headspace. After filling the jars, wipe the rims with a paper towel and then top with the lids. Screw on the rings using just your thumb and index finger until you meet resistance, then do a ¼ more turn. This will ensure that they are on, but not too tight.
• Place the jars on the rack in the pot of simmering water. If needed, add more water until the jars are covered by 1-2 inches. Bring the water to a boil. Once boiling, process for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
• After 10 minutes, remove the jars and place them on a kitchen towel about 1 inch apart. After a few minutes, you should start to hear the jars seal with a pop. Leave the jars untouched on the counter for 12-24 hours.
• 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.