Sterilize six 8-ounce canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

Place bell peppers and jalapeno peppers in a large sauce pan over high heat:

stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly.

Allow to boil for one minute, then remove from heat.

Skim any foam off the top.

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Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids and screw on rings tightly.

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Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling.

Bring water to a boil. Cover the canner and process for 5 minutes.

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Remove jars and set aside to cool and seal.

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