Place green bell peppers and jalapeños in a blender with 1/2 cup of the vinegar.

Blend until smooth.

Pour mixture into an 8 quart saucepan. Add the rest of the vinegar.

Stir in the diced red bell peppers and sugar.

Bring to a rolling boil for 1 minute.

Remove from the stove and let it stand for 5 minutes.

Skim the foam off and then sprinkle on the dry pectin.

Stir until well blended. Pour immediately into sterilized jars.