Finely chop the bell peppers and jalapeños.

In a medium saucepan, combine the chopped peppers, apple cider vinegar, and sugar. Stir the mixture to dissolve the sugar.

Bring the mixture to a boil over medium heat, which helps activate the pectin.

Once boiling, stir in the fruit pectin and continue to boil for approximately 1 minute while stirring constantly.

To test if the jelly is ready, drop a spoonful onto a cold plate. If it wrinkles when pushed with your finger, it’s ready.

Using a jar funnel, ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.

Wipe the rims of the jars for a clean seal and place the lids on, tightening the bands until fingertip-tight.

If canning, place jars in a water bath canner for 5-10 minutes.