- Place chopped bell peppers and jalapeno peppers with vinegar in a blender or food processor and purée or liquefy. Pour into saucepan.
- Add crushed hot pepper, sugar, and salt to pan. Bring to a boil. Add pectin and boil until mixture thickens when dropped from a spoon (about 20 minutes).
- Pour into hot, sterile jars, leaving ¼ inch head space. Clean jar rims and secure tops and either process 10 minutes in water bath or serve within two weeks.
- Serve with cream cheese or goat cheese and crackers.