Dice peppers: Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 1/2 cups of diced bell pepper (loose, not packed in the measuring cup).

Dice jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).

Cook: Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.

Add liquid pectin slowly stirring it in, and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.

Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.

Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.

To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude*). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.

Serve jalapeno jelly over a block of cream cheese and crackers, slathered on turkey burgers, grilled chicken burgers, pork, or grilled chicken, as a glaze on hot wings, or spread on sandwiches for an extra flavor kick.