Orange Jalapeno Jelly - cooking recipe

Ingredients

3/4 cup chopped red bell pepper
3/4 cup chopped green pepper
1/3 cup chopped seeded jalapeno pepper
1/2 cup water
1 tablespoon lime juice
1/2 cup red wine vinegar
2 3/4 cups sugar
4 medium oranges, juice of
zest from 4 medium orange
1 medium lemon, juice of
zest from 1 medium lemon
5 cups sugar
1/8 teaspoon baking soda
6 ounces liquid pectin

Preparation

Chop peppers fine mince in food processor.
Add to water, bring to boil, simmer 3 - 4 minutes.
Strain & set water aside, reserve about 1/4 of the peppers.
Combine the 2 3/4 C sugar, the reserved peppers, lime juice, wine vinegar, and enough of the pepper-water to equal 3 C (may add more water if needed to bring it to 3 C).
Combine the orange and lemon juices + their zest, 1 1/2 C Water, 5 C sugar, and the baking soda in a sauce pan and boil 5 minutes. (end result needs to be 3 C, so if needed, add water, here, as well).
Combine all, EXCEPT pectin.
Bring to rolling boil, stirring constantly.
Quickly add pectin, bring back to boil; skim any foam, turn off heat.
Fill jars leaving 1/4\" headspace.
Wipe jar rims, adjust lids.
Process 5 minutes in boiling water canner.
Remove to cool.
Preparation time is a guess, but should give you plenty of wiggle room.