Sweet and Spicy Red Pepper Jelly

For jelly that will be canned with a hot water bath:

1. Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Place bell peppers and chili peppers in the bowl of a food processor. Pulse on and off 10-20 times or until the peppers are finely chopped but NOT PUREED. You should end up with right around 2 cups of finely chopped peppers.
3. Place the peppers in a large soup pot or Dutch oven (one that will hold at least 8 quarts). Add the vinegar and pectin. Stir to combine.
4. Add the butter and bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
5. Add the sugar and return the mixture to full rolling boil. Boil for exactly 1 minute, stirring frequently.
6. Remove from heat and let the mixture settle for a minute. Taste the jelly. If you would like more heat, add more finely chopped chili peppers at this point. Remove any foam from the surface with a spoon.
7. Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
8. Place jars on an elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil. Process 10 min. Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing middles of lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

For jelly that will be stored in the refrigerator or freezer:

1. Place bell peppers and chili peppers in the bowl of a food processor. Pulse on and off 10-20 times or until the peppers are finely chopped but NOT PUREED. You should end up with right around 2 cups of finely chopped peppers.
2. Place the peppers in a large soup pot or Dutch oven (one that will hold at least 8 quarts). Add the vinegar and pectin. Stir to combine.
3. Add the butter and bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
4. Add the sugar and return the mixture to full rolling boil. Boil for exactly 1 minute, stirring frequently.
5. Remove from heat and let the mixture settle for a minute. Taste the jelly. If you would like more heat, add more finely chopped chili peppers at this point. Remove any foam from the surface with a spoon.
6. Ladle immediately into prepared jars, filling to within ½ inch of tops. Wipe jar rims and threads. Cover with lids and tighten.
7. Allow the jars to sit at room temperature until completely cool then refrigerate or freeze.