this is a generic version i got from online ages ago i also make this with lemon juice and lemon instead of line and also ass 2 teaspoon zest into the mix
if you want a clear jelly no seeds or pulp you can stair in but the bits of peppers and seeds give it a visual character
1 ½ cups finely diced bell pepper , I use a combination of colors
1 lb jalapeños (about 10) , remove seeds and veins from half for mild jelly, or leave them all, for hot jelly OR
You can leave seeds in just remove the veins in center also refered to as the placenta this is where the majority of the heat is from
5 cups granulated sugar
1 ¼ cups white or apple cider vinegar
¼ cup lime juice
1 teaspoon salt
3 ounces Certo liquid fruit pectin
Dice peppers: finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
Dice jalapeños same as with the sweet bell peppers and squeeze the liquid out, in the same manner ( Warning wear disposable gloves).
Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
Add liquid pectin slowly stirring it in, and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into steralized containers. Apply lids securely. and process as with any other jelly in hot water bath.
YUM!
