Cut off stems of jalapenos, leave seeds for hotter jelly.

Quarter and discard seeds from bell peppers.

Boil jalapenos and bell peppers in a pot of hot water just until they start turning that dull green.
Remove from heat.
Blend together all peppers with 1 cup of the water from the pot (This will need to be done in about 3 batches)
And pour into empty pot.

Combine jalapeno and bell pepper mixture with vinegar and sugar in a large pot stirring frequently and boil for 10 minutes.
Remove from heat and add pectin.
Return to heat and boil rapidly for 1 minute.
Remove from heat and skim off any white foam with a metal spoon.

Pour into sterilized jars and seal.

Pour over cream cheese for a spicy dip.

Makes about 9 small jars full.