Begin by rinsing your jalapenos and red bell peppers under cold water. Chop them into large chunks, discarding the stems and seeds if desired.

Place the chopped peppers in a food processor and pulse until finely minced, aiming for about 4 cups total.

In a large, heavy-bottomed pot, combine the minced peppers, apple cider vinegar, and granulated sugar. Stir thoroughly.

Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly. Once boiling, reduce heat and simmer for about 10 minutes, stirring occasionally.

Incorporate the Sure Jell powdered pectin into the mixture and stir well. Return to high heat and bring back to a rolling boil for an additional 1-2 minutes.

Remove the pot from heat. Check consistency with a gel test. If needed, boil for extra time. Pour into sterilized jars and allow to cool before refrigerating.