You must use apple cider vinegar in this sweet pepper jelly canning recipe. Peppers are a low acid food, and you need some acid for the sugar and pectin to set up. The vinegar also alters the pH of the sweet pepper jam so it can be canned safely.
Bring the sugar, water, lemon juice, and pectin mixture to a boil in a large pan. When it boils, add the runny hot pepper jelly recipe. Stir constantly and let boil rapidly for one minute. Remove from heat and let cool. You can then can it again or store it in the fridge. How Long Does Canned Jalapeno Jelly Last?
Heat water in a hot water canner. Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 10 minutes. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. You can also watch a tutorial video of how to can hot pepper jelly!