Combine the peppers, jalapenos, sugar, vinegar and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved. Blend mixture for 5 seconds. Return to pan and bring to a boil. Skim any foam that rises to the surface. Stir in pectin, increase heat to medium high and return to boil. Remove from heat and cool.
Jelly will set as it cools. Makes 3 cups. Store for up to 5 days.