Makes 3 pts

Ingredients:
1 ½ cups diced bell peppers
1 lb. jalapeno or other hot peppers, diced
5 cups of sugar
1 ½ cups white or cider vinegar
¼ cup fresh lime juice
1 teaspoon of salt
3 oz. liquid pectin

Directions:
Put all the ingredients except the pectin in a pot.
Bring to a boil and maintain a full boil for 10 minutes.
Add pectin and boil for one more minute.
Put into hot, sterilized ½  or 1 pint ball jars.
Put jars in a hot water bath for to minutes.
Take jars out of water bath and place them on a clean cloth to cool.
Do not worry if the jelly does not set quickly.
It may take 24 hours for the jelly to set.
if it does not set within that time, put jars into the refrigerator for an additional 24 hours.
The jelly should be set by then and the jars no longer need to be refrigerated.
Before using, check jars for jelly. If the contents are not sufficiently jelled, put jars in refrigerator for about 24 hours before using.

This recipe can be doubled.