• Prepare jars by boiling them in a large pot of hot water while the jelly cooks. Set lids in a small pot of water and simmer.
• In a large nonreactive saucepan, combine peppers, jalapeños, vinegar, and sugar and bring to a boil, stirring to help the sugar dissolve.
• Boil hard for 1 minute, then pour in liquid pectin.
• Bring the jelly back to a boil and boil hard for 1 minute, stirring, then remove pan from heat.
• Remove jars from water and fill with jelly. Wipe rims, then place lids and screw on rings.
• If not canning, let jars cool to room temperature, then store in the refrigerator.

For Canning

• Process in boiling water for 10 minutes, turn off the heat, and let rest 5 minutes. Remove from water and let rest 24 hours. If any jars do not seal (the center button will pop down), store in the refrigerator.