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Heat jars and lids in simmering water until ready for use. Keep them in a gentle simmer, don’t boil. Set bands aside.
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Finely chop up the bell peppers & jalapeño peppers in a food processor. Strain the mixture to remove excess liquid.
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Add the drained chopped peppers and vinegar in a large saucepan. Gradually stir in the pectin with a whisk. Bring the mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
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Once the mixture has come to full rolling boil, add in the sugar and passion fruit juice and stir to dissolve. Return the mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim off any foam if necessary.
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Once the foam has been skimmed, remove the jars from the simmering water and drain. Ladle the hot jelly into the hot jars, leaving ¼ headspace.
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Wipe the rim and center the lid on jar. Screw band on and tighten.
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Place the sealed jars into a boiling water canner or a large pot lined with a kitchen towel and filled with boiling water. Ensure that the jars aren’t touching.
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Boil the jars for 10 minutes, the remove and cool. Don’t disturb the jars for 24 hours.
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To ensure they sealed properly, press down on the lid. If it’s done properly, the lid should not flex up and down when the center is pressed.
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Refrigerate after opening.