Sterilize 6 (8 ounce) canning jars and lids according to
manufacturer's instructions. Heat water in a hot water canner.
Place red bell peppers, green bell peppers, and jalapeno
peppers in a large saucepan over high heat. Mix in vinegar
and fruit pectin. Stirring constantly, bring mixture to a full rolling
boil. Quickly stir in sugar. Return to full rolling boil, and boil
exactly 1 minute, stirring constantly. Remove from heat, and
skim off any foam.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the
tops. Cover with lids and turn jars upside down for 10mins
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