Step 1

Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.

Step 2

Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Towards the end of the 10 minutes, take a spoonful and allow jam to cool a bit. Taste and add additional jalapeño if you desire more heat.

Step 3

Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.

Step 4

Remove from heat and ladle into clean jars.

Step 5

Cover jars and allow to sit for 24 hours at room temperature. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.

Step 6

If using the hot water canning method proceed with this after step 4 above but your jars need to be sterilized.