I actually found this one on internet. It is not a sweet jelly & has a little heat from jalapenos....nothing burning but, there. In combo above it's addictive.
I served it a few years back at a food sampling demo...used to do a lot of those. Every since, I love the stuff. Made with sweet red bells, not greens that are over ripe. I had a bunch, so found recipe and tried it. You can adjust heat by how many & how hot the Jalapenos are. Ones I had were mild, so I added 1/4 tsp of cayenne...worked fine & still had the jal flavor notes.
3.5 cup sweet red bell peppers ... Measured after chop fine (food processor)
1/2 cup jalapeno chipped fine
1 cup apple cider vinegar
4.5 tblsp fruit pectin
1/2 tsp butter
5 cups granulated sugar
6 -- 8oz jars
Put peppers, vinegar, pectin, butter in pan. Bring to boil. Add sugar. Return to rolling boil & maintain for 1 minute. Skim if needed. Put into jars. Water bath 10 min after water comes to boil.
Note. I used pulse blender on peppers. Net said they put peppers in strainer to remove some water. I just left it and added Xtra 1/2 tsp pectin.
. Worked great. And my rolling boil was more like 2 min as I tested consistency. All the usual, use hot jars, clean rims, Yatta, Yatta.
And I have 5 pints of "my Rotel" pipping!
Used up some bits & pieces.
ETA ... This is a good condiment or glaze on baked chicken or pork.
Woohoo! I'll make cream cheese later. Need to buy Ritz crackers while out tomorrow. Yummy. Ok, now that I shared that delight -- back to more on my list.
. I'm thinking no more canning until next weekend.....I'm over it! 
. Don't even want to LOOK at food.
Plus out of counters! Gotta take it to it's rightful storage now that cooled. 
