3 red bell peppers
3 green bell peppers
1 1/2 cups jalapeño peppers
1 cup apple cider vinegar
2 cups white vinegar
12 cups sugar
3 six-oz. boxes liquid pectin (Certo)
Remove stems, seeds, and veins from the peppers and roughly chop them. Pulse in batches in food processor until finely chopped.
Combine the vinegars and sugar in an eight-quart stock pot and bring to a simmer over medium heat. Stir until the sugar is completely dissolved. Add pureed peppers, increase the heat to high, and bring to a gentle boil. Add the liquid pectin and return to a boil for one minute or until the temperature reaches 220°F.
Ladle into sterilized half-pint jars, leaving one-half inch at the top. Wipe the rims and screw on sterilized lids and rings. Process the jars in a hot-water bath for 10 minutes.
Carefully remove the jars and place them on a kitchen towel on the counter. Cool to room temperature, then test the tops to be sure they are properly sealed. Sealed jars can be stored in a cool place; unsealed jars should be refrigerated.