Process half-pint jars in a 200 degree F water bath for 10 minutes, pint jars 15 minutes.
Cooking over low heat to thoroughly dissolve sugar: 2 3/4 cups finely chopped peppers, 1/4 cup finiely chopped jalapenos, 1 cup apple cider vinegar, and 5 1/4 cups sugar. Stir in 1/2 teaspoon unsalted butter. Then increase the heat to medium and birng to a boil. Reduce heat and simmer, stirring constantly for 1 to 2 minutes. Increase the heat to medium-high and bing the mixtire to a full rolling boil, stirring contantly. Stir in the rentire contents of 1 pouch (3 oz) liquid pectin. Return to a boil, stirring constantly. Boil, continuing to stire constantly for 1 minute. Remove from heat. Skim off any foam. (Note -- to help prevent jam from sparating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the peppers. This helps sometimes, not always. ) Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
As to the rest fo the bell peppers I had, I roasted them under the broiler; peeled,seeded, and froze them for later use.
The finished Mixed Pepper Jam. See how most of the peppers floated to the top. I did the step to help prevent this from happening. Oh well, it is not as perfect in the jar, but it will taste good. Now, back to other things on my weekend list like laundry, ironing, vacuuming, dusting, packing............(A few hours after posting this, and I realize whatI did in the pepper jam recipe that was worng. I finely diced not finely chopped the peppers. No wonder they are not mixed well into the jam. Eye roll......)