• If you will be canning the jam, Prepare a canner, jars, and lids. Wash your jars and lids. Sterilize your jars in a large pot filled with water. Bring the water to almost a simmer over medium heat. Keep the jars in the simmering water over low heat until you are ready to fill them. Use a jar lifter to remove them from the water when you are ready to fill them, dumping the hot water back into the pot when you remove each jar from the water. Right before you are ready to can, put your lids in a small pot or bowl with hot, but not boiling, water. Put some additional white vinegar in a small bowl alongside a clean washcloth or paper towel. Keep the water in your canning pot at a simmer while you fill your jars. See The All New Ball Book of Canning and Preserving for additional guidance.
• Thoroughly clean peppers; swish them in a sink with water and white vinegar.
• Remove seeds, membrane, and stem from all pepper. For a spicier jelly, reserve the seeds from the hot chiles and add them when you add the chiles to the pot.
• Quarter the peppers.
• Add just the bell peppers to the bowl of a food processor with the vinegar. Process for 30 seconds until the peppers are pureed with the vinegar.
  
• Pour the pureed pepper/vinegar mixture into a large (6-8 quart), wide pan or jam pan, preserving, or maslin pan.
• Add the chile to the food processor and process for about 10 seconds, until finely chopped. You want them to be chopped into pieces that are no bigger than 1/3 inch.
• Add chopped chiles (and reserved seeds) to the pan already containing the pureed bell peppers.
  
• Combine 1/4 cup of sugar with the pectin powder in a small bowl. Add to jam pan with the peppers.
• Add butter to reduce foaming.
• Turn heat to high and bring mixture to a full rolling boil that doesn't stop bubbling when stirred. Stir constantly.
• Stir in the remaining 2 3/4 cups of sugar and return to a full rolling boil and boil for exactly 1 minute.
• Remove from heat and skim off any foam.

To Water Bath Process

• Spoon your jam into hot sterilized jars, leaving 1/4 inch headspace.
• Remove air bubbles and wipe the rim.
• Center lid on the jar
• Screw band down until resistance is met, then increase to fingertip tight.
• Place jars in a canner, making sure there is at least 1" of water over the cans.
• Cover the pot and bring to a boil
• Boil for 10 minutes
• Turn the heat off, remove the lid, and let sit for 5 minutes
• Carefully remove jars with a jar lifter and place them on a rack where they can be undisturbed for 24 hours.
• Refrigerate any jars whose lids don't pop down.

To Freeze Jam

• Spoon jam into hot sterilized jars, leaving 1 inch headspace.
• Remove air bubbles and wipe the rim.
• Let cool completely.
• Center lid on the jar.
• Freeze jars.