2 ½ cups finely chopped red bell peppers 1 ¼ cups finely chopped green bell peppers ¼ cup finely chopped jalapeno peppers 1 cup apple cider vinegar 1 (1.75 ounce) package powdered pectin 5 cups white sugar Sterilize six 8-ounce canning jars and lids according to the manufacturer’s instructions. Heat water in a hot water canner. Place bell peppers and jalapeño peppers in a large saucepan over…