Directions
 
1.com bine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat.
2.heat until warm and sugar is dissolved
3.pour the mixture in a blender or food processor and blend for 5 seconds
4.return the blended mixture to the saucepan and bring to a boil
5.skim off ant foam that rises to the surface.
6.decrease the heat to low and simmer for 5 minutes
7.stir in the pectin, increase the heat to medium- high, and bring to a boil
8.remove from heat and cool
9.this jelly will set as it cools down
10.when cool cover and refrigerate it will keep for 5-6 days……unless its canned
11.makes 3 cups