Instructions

1. Add the chopped red, yellow, and green bell peppers and jalapeños to a food processor. Process until broken down into tiny pieces, but not quite pureed.

2. Add the peppers to a large heavy bottomed pan, then add in the lemon juice, apple cider vinegar and pectin. Stir to combine.

3. Bring the mixture to a rumbling boil, then remove from heat. Add in the sugar and stir until combined.

4. Return mixture to heat and bring back to boil. Let the mixture boil for exactly two minutes. After two minutes of boiling, remove from heat and let cool for 5-7 minutes.

5. Once cooled, pour the jelly into mason jars and seal tightly. Refrigerate overnight before enjoying.