Step 1

Step 1: Prepare Your Ingredients. Wash the bell peppers and scotch bonnet peppers thoroughly. Remove the stems, seeds, and any white pith from the bell peppers. Chop them into rough pieces. Wear gloves while handling scotch bonnets.

Step 2

Step 2: Blend the Peppers. In a blender, add the chopped red bell peppers and scotch bonnet peppers. Pulse until you reach a chunky puree consistency.

Step 3

Step 3: Cook the Mixture. In a large saucepan, combine the blended pepper mixture, white vinegar, and granulated sugar. Stir thoroughly and bring to a boil over medium-high heat.

Step 4

Step 4: Add the Pectin. Once boiling, stir in the liquid pectin and boil for 1-2 minutes, stirring constantly.

Step 5

Step 5: Test for Consistency. Perform the 'spoon test' to check if the jelly holds its shape.

Step 6

Step 6: Jar the Jelly. Ladle the hot jelly into sterilized mason jars, leaving about a quarter-inch headspace. Wipe the rims for a proper seal.

Step 7

Step 7: Seal and Store. Place lids on jars and screw on the metal bands until fingertip-tight. Allow to set at room temperature for 24 hours.