To a large saucepan, add chopped peppers and jalapeno, sugar, vinegar, lemon juice, zest, and salt.
On medium high heat, bring to a boil. Once boiling, reduce heat to medium low and simmer and cook for 20 minutes.
Remove from heat. Using a hand blender, puree mixture until smooth.
Stir in pectin. Bring to a boil and boil for 1 minute. Remove from heat and skim off any foam from the top.
Pour hot jelly into clean mason jars, leaving headspace of about ¼ inch from the top. Using a moistened paper towel, clean the rims. Press down on each lid while screwing on the bands.
Allow jars to cool on the counter, then refrigerate. If you choose to process the jelly refer to the notes below.
Notes
To process jelly for extended storage:
Using a large pot with a trivet on the bottom (if possible), place jars of jelly.Pour boiling water over the jars until the water covers them by at least 1 inch.Bring pot to a boil, and boil for 10 minutes.Turn heat off, and carefully remove jars from the water. Canning tongs work best for this.Set jars on the counter overnight, or until cool. Check each jar for a proper seal by pushing on the lid - it should not bounce back. If not sealed properly, store in the refrigerator.