3/4 cup chopped red bell peppers
3/4 cup chopped green peppers
1/3 cup diced and seeded jalapenos
2 3/4 cups sugar
1/2 cup red wine vinegar
1 Tbls lime juice
6 Tbls Certo liquid pectin

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.