Prepare Canner: Fill a large stock pot about 2/3 full with hot water; simmer it on low heat while you sterilize the jars.

Sterilize Jars: Wash and rinse your jelly jars and lids thoroughly, then place them in the simmering canner.

Prep Peppers: Remove the stems and seeds from your jalapeños and finely chop the bell peppers.

Squeeze Excess Liquid: Transfer the chopped peppers to a fine sieve and gently squeeze out as much liquid as possible.

Mix Ingredients: In a large pot, mix the minced peppers, sugar, salt, vinegar, and butter. Stir well and bring to a boil over medium heat.

Boil: After reaching a rolling boil, set a timer for 10 minutes, stirring occasionally.

Add Pectin: After 10 minutes, quickly add the liquid pectin, bring it back to a vigorous boil for 1 minute, then remove from heat.

Fill Jars: Fill each jar with jelly while leaving about 1/4 inch of headspace and seal with the lids.

Process in Canner: Place filled jars back into the boiling water, ensuring they are fully submerged, and process for 10 minutes.

Cool: After processing, remove the jars and let cool on a towel for 24 hours.