• 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.
• Using a food chopper or a food processor, finely chop the bell and jalapeño peppers. You should end up with close to 3 cups finely chopped bell peppers and 1 cup finely chopped jalapeño peppers. If you keep the peppers separate while you chop and let them rest on their own clean rag or paper towel for 20-30 minutes, you will end up with a clearer jelly.
• Place your bell peppers, jalapeño peppers, vinegar, and water in a 6- or 8-quart saucepan, jam pan, or maslin pan.
• Mix the 1/4 cup of sugar with the 1.75 ounces of pectin. Add the sugar and pectin mixture to the pepper and vinegar mixture and mix well.
• While stirring constantly, bring the mixture to a full rolling boil over high heat. A full rolling boil is one that doesn't stop bubbling when stirred.
• Stir in the remaining 2 3/4 cups of sugar, return to a full rolling boil, and boil for exactly 1 minute, stirring constantly.
• Remove from the heat and skim off any foam with a metal spoon.

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.